Savory Lentil Breakfast Bowl (Printable)

A nourishing morning bowl with lentils, vegetables, and egg for a protein-rich start.

# What You Need:

→ Lentils

01 - 1 cup cooked green or brown lentils, rinsed and drained

→ 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)

# How-To:

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 spices are toasted.
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. Taste and adjust seasoning as needed.
05 - In a separate nonstick pan, cook eggs to your preference—fried sunny-side up, poached, or scrambled.
06 - Divide the lentil and vegetable mixture evenly between two serving bowls. Top each bowl with one cooked egg.
07 - Finish with fresh herbs, crumbled feta cheese, and sliced avocado if using. Serve immediately while hot.

# Expert Advice:

01 -
  • The combination of protein and fiber keeps you satisfied straight through to lunch without any midmorning rumbling
  • Its incredibly adaptable whatever vegetables languish in your crisper drawer probably belong in this bowl
  • That runny yolk creates its own velvety sauce that ties everything together in ways you didnt know you needed
02 -
  • Canned lentils work perfectly fine here but rinse them thoroughly to remove any metallic taste
  • The key is getting your vegetables properly softened before adding the lentils no one wants crunchy onions in their breakfast
  • Have your eggs ready before you finish the lentils so everything comes to the table piping hot
03 -
  • If your lentils seem dry after cooking splash in a tablespoon of water or vegetable broth to loosen them up
  • A dollop of Greek yogurt or labneh on top adds a wonderful tangy creaminess

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