Savory Lentil Breakfast Bowl (Print Version)
Hearty lentils paired with eggs, fresh spinach, and creamy avocado for a balanced breakfast bowl.
# Ingredients:
→ Lentil Base
01 -
1 tablespoon olive oil
02 -
1 medium yellow onion, finely chopped
03 -
2 cloves garlic, minced
04 -
1 cup brown or green lentils, rinsed
05 -
4 cups vegetable broth
06 -
1 teaspoon dried thyme
07 -
1/2 teaspoon smoked paprika
08 -
1/2 teaspoon ground cumin
09 -
Salt and freshly ground black pepper, to taste
→ Toppings (per bowl)
10 -
1 to 2 large eggs
11 -
2 cups fresh spinach
12 -
1/2 avocado, sliced or mashed
13 -
1 tablespoon crumbled feta cheese (optional)
14 -
1 tablespoon fresh parsley or cilantro, chopped (optional)
15 -
Pinch of red pepper flakes (optional)
# Steps:
01 -
Heat olive oil in a medium saucepan over medium heat. Sauté chopped onion for 5 to 7 minutes until softened and lightly golden. Stir in minced garlic and cook for 1 minute until fragrant.
02 -
Add dried thyme, smoked paprika, and ground cumin to the saucepan. Cook, stirring, for 30 seconds. Stir in lentils, coating them with aromatics, and cook for 1 to 2 minutes.
03 -
Pour in vegetable broth and bring mixture to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes until lentils are tender. Adjust seasoning with salt and black pepper.
04 -
While the lentils simmer, cook eggs to preference—poached, soft-boiled, or fried. In a separate skillet, sauté spinach in a small amount of oil over medium heat for 1 to 2 minutes until wilted.
05 -
Ladle lentil base into a serving bowl. Arrange sautéed spinach, prepared egg, and sliced avocado on top. Add optional crumbled feta cheese, fresh herbs, and red pepper flakes if desired. Serve immediately.
# Notes:
01 -
For richer flavor, prepare lentils a day in advance and refrigerate to allow seasonings to mature.