Why make this recipe
This Savory Lentil Breakfast Bowl fills you up and gives steady energy. It uses simple ingredients and cooks fairly fast. If you like warm, savory breakfasts that are healthy, this dish works well. For more simple high-protein ideas you can compare with high-protein breakfast bowls.
This bowl pairs cooked lentils with a soft egg, spinach, avocado, and a few spices. It is warm, filling, and good for mornings when you need lasting fuel. You can change toppings to match what you have on hand. If you want more savory breakfast options, see a guide about savory breakfast pop-tarts for different ideas.
How to make Savory Lentil Breakfast Bowl
Follow five clear steps to make this bowl. Keep the flavors simple and honest.
Ingredients :
- 1 tbsp Olive Oil: Extra virgin olive oil is preferred for its robust flavor, which forms the aromatic foundation.
- 1 medium Yellow Onion, finely chopped: Provides a sweet and savory base note that deepens as it cooks.
- 2 cloves Garlic, minced: Adds a pungent, aromatic kick that is essential to any savory dish.
- 1 cup Brown or Green Lentils, rinsed: These varieties hold their shape well after cooking, providing a pleasant texture that isn’t mushy.
- 4 cups Vegetable Broth: Use a low-sodium version to better control the final saltiness of the dish. Water can be used in a pinch, but broth adds significant depth of flavor.
- 1 tsp Dried Thyme: Its earthy, slightly minty flavor pairs beautifully with the earthiness of the lentils.
- 1/2 tsp Smoked Paprika: Lends a subtle smokiness and a beautiful, warm color to the lentil base.
- 1/2 tsp Ground Cumin: Adds a warm, nutty flavor that is a classic pairing with lentils.
- Salt and Black Pepper to taste: Essential for enhancing all the other flavors in the dish.
- 1-2 Large Eggs: A jammy or poached egg provides a rich, creamy sauce when broken.
- 2 cups Fresh Spinach: Wilts down to provide a dose of greens, iron, and a beautiful color contrast.
- 1/2 Avocado, sliced or mashed: Adds a wonderful creaminess, healthy fats, and a cooling counterbalance to the warm lentils.
- 1 tbsp Crumbled Feta Cheese (optional): For a briny, salty bite that cuts through the richness of the egg and avocado.
- 1 tbsp Fresh Parsley or Cilantro, chopped: A final sprinkle of fresh herbs brightens up the entire dish.
- Pinch of Red Pepper Flakes (optional): For those who enjoy a gentle hum of heat.
Directions
Step 1: Build the Aromatic Base
Heat the olive oil in a medium pot over medium heat. Add the chopped onion and cook until soft and slightly golden, about 6–8 minutes. Stir in the minced garlic and cook 30 seconds more so it smells good.
Step 2: Toast the Spices and Lentils
Add the dried thyme, smoked paprika, and cumin to the pot. Stir for about 30 seconds to wake up the spices. Then add the rinsed lentils and stir to coat them with the spices and oil.
Step 3: Cook the Lentils
Pour in the vegetable broth and bring to a boil. Lower the heat and simmer, uncovered, until the lentils are tender but still hold their shape, about 20–25 minutes. Add salt and pepper to taste. If the broth reduces too much, add a little water.
Step 4: Prepare the Toppings
While lentils cook, gently fry or poach 1–2 eggs to your liking. Wilt the spinach in a small pan with a splash of water or toss it into the hot lentils for a minute. Slice or mash the avocado. Chop the parsley or cilantro.
Step 5: Assemble Your Breakfast Bowl
Spoon lentils into bowls. Top each bowl with the egg, spinach, avocado, feta if using, and a sprinkle of fresh herbs and red pepper flakes. Break the egg so the yolk mixes into the lentils for a creamy finish. For other simple breakfast pairings, you might like these delicious toast recipes.
How to serve Savory Lentil Breakfast Bowl
Serve hot. Use a spoon to mix the egg yolk into the lentils so the bowl becomes saucy. Add extra salt, pepper, or hot sauce at the table if you like. This bowl pairs well with plain yogurt or a slice of toast. You can also serve it with a side of fruit or grilled tomatoes. For a different breakfast idea try a fruit and quesadilla combo such as apple cinnamon breakfast quesadillas.
How to store Savory Lentil Breakfast Bowl
Store leftover lentils in an airtight container in the fridge for up to 4 days. Keep eggs and avocado separate if possible — add them fresh when you reheat. Reheat lentils on the stove with a splash of water or broth until warm. Do not freeze the cooked egg or avocado well; they become soft after thawing.
Tips to make Savory Lentil Breakfast Bowl
- Rinse lentils well before cooking to remove dust.
- Use low-sodium broth so you can control the salt.
- If lentils absorb too much liquid, add more warm water or broth.
- For a creamier texture, mash a few lentils after cooking.
- Add the second protein-rich bowl ideas when planning weekly breakfasts to keep variety.
Variation (if any)
- Make it vegan: skip the egg and feta, add roasted sweet potato or mushrooms for texture.
- Make it spicier: increase smoked paprika and add more red pepper flakes.
- Make it herby: stir in chopped dill or basil instead of parsley.
FAQs
What kind of lentils work best?
Brown or green lentils work best because they keep their shape and give a nice bite. Red lentils cook too soft for this bowl.
Can I make this ahead of time?
Yes. Cook the lentils ahead and store them in the fridge. Reheat and add fresh egg and avocado when ready to eat.
How do I reheat the bowl?
Reheat lentils on the stove with a splash of water or broth, then add fresh toppings. Warm the egg separately or poach a fresh egg.
Can I use chicken broth instead of vegetable broth?
Yes, you can use chicken broth if you do not need the dish to be vegetarian. It will add extra savory flavor.
What if I am allergic to avocado?
Skip the avocado and use a dollop of plain yogurt or a few slices of tomato for creaminess.
Conclusion
This Savory Lentil Breakfast Bowl is simple, filling, and full of good flavors. If you want more recipes that pair lentils with eggs, try Breakfast Lentils with Poached Eggs | Babaganosh for a related idea. For a bowl that mixes grains and lentils, see Savory Quinoa and Lentil Breakfast Bowl – breaking bread instead. If you want a high-protein vegan breakfast with lentils, check Red Lentils & Oats Porridge | High-Protein Vegan Breakfast. For a lentil bowl with sweet notes, try lentil and sweet potato breakfast bowl – – the palatable life. For a spiced lentil breakfast idea, read Curried Lentil Bowls (For Breakfast) – Robust Recipes.
Savory Lentil Breakfast Bowl
Ingredients
Base Ingredients
- 1 tbsp Olive Oil Extra virgin olive oil is preferred for robust flavor.
- 1 medium Yellow Onion, finely chopped Provides a sweet and savory base note.
- 2 cloves Garlic, minced Essential aromatic for any savory dish.
- 1 cup Brown or Green Lentils, rinsed Choose varieties that hold shape after cooking.
- 4 cups Vegetable Broth Low-sodium recommended for better control over saltiness.
- 1 tsp Dried Thyme Pairs beautifully with the earthiness of lentils.
- ½ tsp Smoked Paprika Adds subtle smokiness and warm color.
- ½ tsp Ground Cumin Classic pairing with lentils.
- to taste Salt and Black Pepper Enhances all flavors.
Toppings
- 1-2 Large Eggs A jammy or poached egg adds creaminess.
- 2 cups Fresh Spinach Wilts to provide greens and iron.
- ½ Avocado, sliced or mashed Adds creaminess and healthy fats.
- 1 tbsp Crumbled Feta Cheese (optional) For a briny bite.
- 1 tbsp Fresh Parsley or Cilantro, chopped Brightens the dish.
- a pinch Red Pepper Flakes (optional) For a gentle hum of heat.
Instructions
Build the Aromatic Base
- Heat olive oil in a medium pot over medium heat. Add the chopped onion and cook until soft and slightly golden, about 6–8 minutes. Stir in minced garlic and cook for an additional 30 seconds.
Toast the Spices and Lentils
- Add dried thyme, smoked paprika, and cumin to the pot. Stir for about 30 seconds to wake the spices. Then, add the rinsed lentils and stir to coat them with spices and oil.
Cook the Lentils
- Pour in vegetable broth and bring to a boil. Lower heat and simmer, uncovered, until lentils are tender but still hold shape, about 20–25 minutes. Add salt and pepper to taste.
Prepare the Toppings
- While lentils cook, gently fry or poach 1–2 eggs to your liking. Wilt spinach in a small pan with a splash of water or toss it into the hot lentils for a minute. Slice or mash the avocado. Chop parsley or cilantro.
Assemble Your Breakfast Bowl
- Spoon lentils into bowls. Top each bowl with the egg, spinach, avocado, feta (if using), fresh herbs, and red pepper flakes. Break the egg so the yolk mixes into the lentils for a creamy finish.