Ingredients

1 tbsp 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 recommended)

1 tsp Dried Thyme

1/2 tsp Smoked Paprika

1/2 tsp Ground Cumin

Salt and Black Pepper to taste

1–2 Large Eggs

2 cups Fresh Spinach

1/2 Avocado, sliced or mashed

1 tbsp Crumbled Feta Cheese (optional)

1 tbsp Fresh Parsley or Cilantro, chopped

Pinch of Red Pepper Flakes (optional)

Instructions

Step 1: Place a medium saucepan or Dutch oven over medium heat and add the olive oil. When shimmering, add the finely chopped onion. Sauté for 5-7 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for another minute until fragrant, taking care not to burn it.

Step 2: Add dried thyme, smoked paprika, and ground cumin to the pan. Stir continuously for about 30 seconds to toast the spices. Add the rinsed lentils and stir to coat them evenly. Toast the lentils for 1-2 minutes to enhance their flavor.

Step 3: Pour in the vegetable broth and bring the mixture to a boil over high heat. Reduce heat to low, cover, and simmer gently for 25-30 minutes, or until lentils are tender but still hold their shape. Season with salt and black pepper after cooking.

Step 4: While lentils simmer, prepare your toppings. Cook the eggs to your liking—poached or jammy fried eggs work best. To make jammy fried eggs, heat oil or butter over medium-low heat, crack in eggs, cover, and cook for 3-4 minutes. Sauté the spinach in a teaspoon of olive oil with a pinch of salt for 1-2 minutes until wilted, then drain any excess water.

Step 5: Assemble the bowl by spooning lentils into a serving dish. Make a small well and place the sautéed spinach inside. Top spinach with cooked egg. Arrange avocado on one side and sprinkle with crumbled feta, fresh herbs, and red pepper flakes if using. Serve immediately.

Tips & Variations

Use vegetable broth instead of water for richer flavor in the lentils.

Swap fresh spinach for kale or Swiss chard if preferred.

Try a dash of lemon juice over the bowl for a bright, fresh touch.

For vegan version, omit the egg and feta or substitute with tofu scramble and nutritional yeast.

Toast the spices gently to unleash their full aroma without burning them.

FAQs

Can I use red lentils instead of brown or green?

Red lentils cook faster and tend to become mushy, so they are not ideal for this recipe where a firmer texture is preferred. Brown or green lentils hold their shape better and provide a more satisfying bite.

How do I make the eggs if I don’t have experience with poaching?

A jammy fried egg is an easy alternative. Cook it covered in a small amount of oil over medium-low heat until the whites are set but the yolk remains runny, about 3-4 minutes. This gives a similar creamy texture when broken over the lentils.