Savory Lentil Breakfast Bowl
A warm and filling breakfast bowl featuring cooked lentils, a soft egg, spinach, avocado, and simple spices, perfect for sustained energy.
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.
Notes
For best results, rinse lentils well before cooking. Use low-sodium broth for control over salt, and if lentils absorb too much liquid, add warm water or broth. For creamier texture, mash a few lentils after cooking.
