Savory Lentil Breakfast Bowl (Printer-friendly)

Hearty bowl with lentils, vegetables, and egg for a protein-rich morning meal.

# What You'll 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
14 - 1/4 avocado, sliced

# How to Prepare:

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 it.
03 - Add diced tomato, ground cumin, smoked paprika, salt, and black 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. Taste and adjust seasoning as needed.
05 - In a separate nonstick pan, cook eggs to desired doneness (fried, poached, or scrambled) while lentil mixture finishes heating.
06 - Divide lentil mixture evenly between two serving bowls. Top each bowl with one cooked egg.
07 - Sprinkle fresh herbs, crumbled feta cheese, and sliced avocado over each bowl. Serve immediately while hot.

# Expert Advice:

01 -
  • It keeps you full for hours without that heavy breakfast crash
  • The combination of warm spices and fresh herbs wakes up your palate better than coffee alone
  • You can prep everything in advance and assemble in minutes
02 -
  • Don't be tempted to use raw lentils here because they won't cook through in the short time the vegetables need
  • A cast iron skillet develops incredible flavor, but any pan will work as long as you keep the heat at medium
  • The eggs make or break this dish, so take your time getting them exactly how you love them
03 -
  • If your lentils seem dry after reheating, splash in a tablespoon of water and cover the pan for a minute
  • Adding the spinach last and covering the pan briefly helps it wilt evenly without losing its bright green color

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