Description
This Savory Lentil Breakfast Bowl combines hearty brown or green lentils cooked with aromatic spices and vegetable broth, topped with sautéed spinach, creamy avocado, a perfectly cooked egg, and optional feta cheese and fresh herbs. It’s a nutrient-dense, flavorful, and satisfying breakfast that provides protein, fiber, and healthy fats to power your morning.
Ingredients
Scale
Savory Lentil Base
- 1 tbsp Extra virgin olive oil
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 1 cup Brown or green lentils, rinsed
- 4 cups Low-sodium vegetable broth
- 1 tsp Dried thyme
- 1/2 tsp Smoked paprika
- 1/2 tsp Ground cumin
- Salt and black pepper to taste
Toppings (per bowl)
- 1–2 Large eggs (poached, soft-boiled, or jammy fried)
- 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
- Build the Aromatic Base: Heat a medium saucepan or Dutch oven over medium heat, add olive oil, then sauté chopped onion for 5-7 minutes until soft and translucent. Add minced garlic and cook for 1 minute until fragrant, careful not to burn.
- Toast the Spices and Lentils: Stir in dried thyme, smoked paprika, and ground cumin; cook for 30 seconds to release their aroma. Add rinsed lentils, stir to coat, and toast for 1-2 minutes to enhance flavor and texture.
- Cook the Lentils: Pour vegetable broth into the saucepan, bring to a boil, reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender but still hold shape. Remove from heat, season with salt and black pepper to taste.
- Prepare the Toppings: While lentils cook, prepare eggs to preference—poached, soft-boiled, or jammy fried by covering a cracked egg in a skillet over medium-low heat for 3-4 minutes. Sauté spinach in a separate skillet with a teaspoon of olive oil and pinch of salt for 1-2 minutes until wilted, then squeeze out excess water.
- Assemble Your Breakfast Bowl: Spoon warm lentils into a bowl, create a well to nestle sautéed spinach, top with the cooked egg, arrange avocado slices or mash on the side, then sprinkle with optional feta, fresh parsley or cilantro, and red pepper flakes. Serve immediately for a nourishing and delicious breakfast.
Notes
- Use low-sodium vegetable broth to control saltiness.
- Rinsing lentils removes impurities and prevents foaming when cooking.
- Toast lentils and spices before cooking to deepen flavor.
- Salt lentils after cooking to keep them tender.
- Adjust egg style to your preference for creaminess and texture.
- Spinach wilts quickly—avoid overcooking to retain vibrant color and nutrients.
- Optional toppings like feta and red pepper flakes add extra flavor and texture contrast.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: lentil breakfast bowl, savory lentils, healthy breakfast, vegetarian breakfast, Mediterranean-inspired breakfast, lentils with spinach and eggs
