Name: Savory Lentil Breakfast Bowl Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 tablespoon 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 teaspoon dried thyme; 1/2 teaspoon smoked paprika; 1/2 teaspoon ground cumin; Salt, to taste; Black pepper, to taste; 1 to 2 large eggs; 2 cups fresh spinach; 1/2 avocado, sliced or mashed; 1 tablespoon crumbled feta cheese (optional); 1 tablespoon fresh parsley or cilantro, chopped; Pinch of red pepper flakes (optional)

Introduction

This savory lentil breakfast bowl is a hearty and nutritious way to start your day. Packed with protein-rich lentils, fresh spinach, creamy avocado, and a perfectly cooked egg, this dish combines comfort with vibrant flavors. Easy to prepare and satisfying, it’s a wholesome breakfast that fuels you for hours.

A white bowl holds a warm and hearty dish with two bright sunny-side-up eggs on top, each with rich golden yolks and slightly crisped white edges. Beneath the eggs is a thick layer of cooked lentils mixed with small chunks of soft, cooked tomato and onion, giving a mix of brown, red, and orange colors. The dish is garnished with fresh green chopped herbs sprinkled over the eggs and lentils. The bowl sits on a white marbled surface, adding a clean, bright background to the colorful food. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil, extra virgin preferred

1 medium yellow onion, finely chopped

2 cloves garlic, minced

1 cup brown or green lentils, rinsed

4 cups vegetable broth, low-sodium

1 teaspoon dried thyme

1/2 teaspoon smoked paprika

1/2 teaspoon ground cumin

Salt, to taste

Black pepper, to taste

1 to 2 large eggs

2 cups fresh spinach

1/2 avocado, sliced or mashed

1 tablespoon crumbled feta cheese (optional)

1 tablespoon fresh parsley or cilantro, chopped

Red pepper flakes, pinch (optional)

Instructions

Step 1: Heat olive oil in a medium saucepan or Dutch oven over medium heat. Add the finely chopped onion and sauté for 5 to 7 minutes, stirring occasionally, until the onion is soft and translucent. Stir in minced garlic and cook for 1 minute, taking care not to brown the garlic.

Step 2: Add dried thyme, smoked paprika, and ground cumin to the pan. Stir constantly for 30 seconds to release their aromas. Add rinsed lentils and stir well to coat with the oil and spices. Continue toasting lentils for 1 to 2 minutes.

Step 3: Pour in vegetable broth and bring the mixture to a boil. Once boiling, reduce heat to low, cover with a lid, and gently simmer for 25 to 30 minutes until lentils are tender but still retain a slight bite. Remove from heat and season generously with salt and black pepper.

Step 4: While the lentils simmer, heat a teaspoon of olive oil in a separate skillet over medium heat. Add fresh spinach with a pinch of salt and sauté for 1 to 2 minutes until just wilted.

Step 5: Prepare the eggs to your liking—poach, soft-boil, or pan-fry—aiming for yolks that remain soft and jammy.

Step 6: To assemble, spoon the warm lentils into serving bowls. Nestle sautéed spinach in the center, place the cooked egg on top, and arrange the avocado on the side. Garnish with crumbled feta, fresh herbs, and a pinch of red pepper flakes if desired. Serve immediately.

Tips & Variations

For extra richness, drizzle a little lemon juice or olive oil over the bowl before serving.

Swap fresh spinach with kale or Swiss chard for a different leafy green.

Add roasted cherry tomatoes or sautéed mushrooms for added texture and flavor.

For a vegan version, skip the egg and feta, or replace with tofu scramble and nutritional yeast.

If using canned lentils, reduce simmering time to 10 minutes to heat through.

Storage

Store any leftover lentils separately in an airtight container in the refrigerator for up to 4 days. Keep the sautéed spinach and avocado separate if possible, as avocado can brown quickly. Reheat the lentils gently on the stove or microwave before assembling bowls. Fresh eggs are best cooked fresh, but you can reheat leftover cooked spinach briefly.

FAQs

Can I use red lentils instead of brown or green?

Red lentils cook much faster and tend to become mushy. They’re better suited for soups or purees, so for this bowl, brown or green lentils work best as they hold their shape.

What’s the best way to cook the eggs for this dish?

Soft yolks complement the lentils beautifully. Poached or soft-boiled eggs work well, but pan-fried eggs with runny yolks are also delicious. Choose whichever method you prefer for your ideal texture.