Savory Lentil Breakfast Bowl
A nourishing and satisfying way to start your day, this Savory Lentil Breakfast Bowl is packed with wholesome ingredients, balancing protein, healthy fats, and greens for an energizing meal.
Ingredients
Base Ingredients
- 1 tbsp Olive Oil Extra virgin olive oil preferred.
- 1 medium Yellow Onion, finely chopped Provides a sweet and savory base.
- 2 cloves Garlic, minced Essential for any savory dish.
- 1 cup Brown or Green Lentils, rinsed These varieties hold their shape well.
- 4 cups Vegetable Broth Low-sodium version recommended.
- 1 tsp Dried Thyme Earthy flavor pairs beautifully with lentils.
- 1/2 tsp Smoked Paprika Lends a subtle smokiness.
- 1/2 tsp Ground Cumin Adds a warm, nutty flavor.
- to taste Salt and Black Pepper Enhances flavor.
Toppings
- 1-2 large Eggs Jammy or poached for richness.
- 2 cups Fresh Spinach Provides greens and iron.
- 1/2 Avocado, sliced or mashed Adds creaminess and healthy fats.
- 1 tbsp Crumbled Feta Cheese (optional) For a salty bite.
- 1 tbsp Fresh Parsley or Cilantro, chopped Brightens up the dish.
- pinch Red Pepper Flakes (optional) For a gentle heat.
Instructions
Preparation
- In a pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent. Stir in the minced garlic and sauté for another minute until fragrant.
Cooking the Lentils
- Add the dried thyme, smoked paprika, ground cumin, and rinsed lentils to the pot. Stir well to coat the lentils with spices.
- Pour in the vegetable broth, bringing the mixture to a boil. Reduce heat and let it simmer for about 20-25 minutes until lentils are tender but hold their shape. Season with salt and black pepper to taste.
Finishing Touches
- While the lentils are cooking, poach or fry your eggs to your liking. In the last few minutes of cooking, add the fresh spinach to the lentils and let it wilt.
Assembly
- Divide the lentils and spinach among bowls. Top each bowl with an egg, sliced or mashed avocado, crumbled feta cheese (if using), and a sprinkle of fresh herbs. Finish with red pepper flakes for heat, if desired.
Notes
Let cool completely before storing in an airtight container in the fridge for up to 3 days. Keep eggs and fresh toppings separate until ready to serve.