Savory Lentil Breakfast Bowl (Printable)
A hearty bowl of tender lentils with sautéed vegetables, aromatic spices, and a perfectly cooked egg for a protein-rich morning.
# What You Need:
→ Lentils
01 - 1 cup cooked green or brown lentils, rinsed and drained if canned
→ Vegetables
02 - 1 tablespoon olive oil
03 - 1 small red onion, finely diced
04 - 1 small bell pepper, diced
05 - 1 cup baby spinach, roughly chopped
06 - 1 small tomato, diced
→ Seasonings
07 - 1 garlic clove, minced
08 - 1/2 teaspoon ground cumin
09 - 1/4 teaspoon smoked paprika
10 - Salt and black pepper to taste
→ Garnish & Protein
11 - 2 large eggs
12 - 1 tablespoon fresh parsley or cilantro, chopped
13 - 1 tablespoon crumbled feta cheese (optional)
14 - 1/4 avocado, sliced (optional)
# Directions:
01 - Heat olive oil in a medium skillet over medium heat. Add diced onion and bell pepper. Sauté for 3–4 minutes until softened and fragrant.
02 - Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
03 - Add diced tomato, ground cumin, smoked paprika, salt, and pepper. Cook for 2 minutes until tomato begins to break down and release juices.
04 - Add cooked lentils and chopped spinach to the skillet. Stir well and cook for 3–4 minutes until heated through and spinach is wilted. Adjust seasoning to taste.
05 - In a separate nonstick pan, cook eggs to your preference: fried sunny-side up, over-easy, poached, or scrambled.
06 - Divide the lentil-vegetable mixture evenly between two serving bowls. Top each bowl with one cooked egg.
07 - Sprinkle fresh parsley or cilantro over each bowl. Add crumbled feta cheese and sliced avocado if desired. Serve immediately while hot.
# Expert Tips:
01 -
- Protein that actually sticks with you through a busy morning
- Uses up leftover lentils so nothing goes to waste
02 -
- Canned lentils work perfectly here, just rinse them really well to remove that metallic canned taste
- Do not be afraid of salt, lentils are naturally bland and need plenty to shine
03 -
- Cook a big batch of lentils at the start of the week so this breakfast comes together in under ten minutes
- Let the lentil mixture sit for a minute off the heat before adding the spinach so it does not get too watery