Savory Lentil Breakfast Bowl (Print-Friendly Version)

Earthy lentils pair with eggs, spinach, and avocado for a wholesome, satisfying morning bowl.

# Ingredients List:

→ Savory Lentil Base

01 - 1 tablespoon extra virgin 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 low-sodium 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 portion)

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
15 - Pinch of red pepper flakes (optional)

# How to Make It:

01 - Heat a medium saucepan or Dutch oven over medium heat. Add olive oil, then stir in the finely chopped onion. Cook for 5–7 minutes until soft and translucent, stirring occasionally. Add minced garlic and sauté for 1 minute, ensuring the garlic remains fragrant but does not brown.
02 - Add dried thyme, smoked paprika, and ground cumin to the pan. Stir for about 30 seconds until the spices are fragrant. Add rinsed lentils and mix to coat evenly with the aromatic base. Toast lentils for 1–2 minutes to intensify flavor.
03 - Pour in vegetable broth. Increase heat to bring to a boil, then immediately reduce to low, cover, and simmer for 25–30 minutes until lentils are tender but retain a firm bite. Adjust cooking time based on lentil variety and age. Remove from heat and season well with salt and black pepper.
04 - While lentils simmer, prepare toppings. For eggs, cook as desired—poached, soft-boiled, or jammy fried. For a jammy fried egg, heat a small non-stick skillet over medium-low, add a little oil, crack in egg, cover, and cook 3–4 minutes until whites are set and yolk is runny. For spinach, wilt in a separate skillet with a teaspoon of olive oil and a pinch of salt over medium heat, stirring for 1–2 minutes. Drain excess water.
05 - Spoon a generous amount of hot lentils into a bowl. Create a well, nestle sautéed spinach inside, and top with the cooked egg. Arrange avocado at one side, and finish with optional crumbled feta, chopped herbs, and a pinch of red pepper flakes. Serve immediately.

# Extra Tips:

01 - Add salt after lentils are cooked to prevent toughness.
02 - Prepare toppings while lentils simmer for efficient workflow.
03 - Rinsing lentils helps remove excess starch and improves their texture.

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