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Savory Lentil Breakfast Bowl Recipe

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★★★★★

4.7 from 141 reviews

A hearty and nutritious Savory Lentil Breakfast Bowl featuring tender simmered lentils infused with aromatic spices, topped with sautéed spinach, creamy avocado, a perfectly cooked egg, and optional feta cheese and fresh herbs. This protein-packed, flavorful bowl makes a satisfying and wholesome start to your day.

Ingredients

Scale

Lentil Base

  • 1 tablespoon olive oil, extra virgin preferred
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup brown or green lentils, rinsed
  • 4 cups vegetable broth, low-sodium
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt, to taste
  • Black pepper, to taste

Toppings

  • 1 to 2 large eggs
  • 2 cups fresh spinach
  • 1/2 avocado, sliced or mashed
  • 1 tablespoon crumbled feta cheese, optional
  • 1 tablespoon fresh parsley or cilantro, chopped
  • Red pepper flakes, pinch, optional

Instructions

  1. Sauté Aromatics: Heat olive oil in a medium saucepan or Dutch oven over medium heat. Add the finely chopped onion and sauté for 5 to 7 minutes, stirring occasionally, until the onion is soft and translucent. Stir in minced garlic and cook for 1 minute, taking care not to brown the garlic.
  2. Toast Spices and Lentils: Add dried thyme, smoked paprika, and ground cumin to the pan. Stir constantly for 30 seconds to release their aromas. Add rinsed lentils and stir well to coat with the oil and spices. Continue toasting lentils for 1 to 2 minutes.
  3. Simmer Lentils: Pour in vegetable broth and bring the mixture to a boil. Once boiling, reduce heat to low, cover with a lid, and gently simmer for 25 to 30 minutes until lentils are tender but retain a slight bite. Remove from heat and season the lentils generously with salt and black pepper.
  4. Cook Spinach and Eggs: While the lentils simmer, heat a teaspoon of olive oil in a separate skillet over medium heat. Add fresh spinach with a pinch of salt and sauté for 1 to 2 minutes until just wilted. Prepare eggs by poaching, soft-boiling, or pan-frying to your preferred doneness, aiming for soft and jammy yolks.
  5. Assemble the Bowl: Spoon the warm lentils into serving bowls. Nestle sautéed spinach in the center, add the cooked egg on top, and arrange the avocado to the side. Finish with crumbled feta cheese, fresh herbs, and a pinch of red pepper flakes if desired. Serve immediately.

Notes

  • If you prefer a vegan version, omit the eggs and feta or substitute with tofu and vegan cheese.
  • Use low-sodium vegetable broth to control salt levels.
  • Adjust spices to taste for more or less heat.
  • Leftover lentils can be refrigerated for up to 3 days and reheated gently with a splash of broth or water.
  • Try adding a squeeze of lemon juice for bright acidity when serving.

Keywords: lentil breakfast bowl, healthy breakfast, vegetarian breakfast, savory lentils, spinach and egg bowl, Mediterranean breakfast

Find it online: https://familyfavplates.com/savory-lentil-breakfast-bowl-recipe/