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Savory Lentil Breakfast Bowl

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A nutritious breakfast bowl featuring tender lentils, vibrant spinach, and perfectly cooked eggs, perfect for busy mornings and leisurely brunches.

Ingredients

Scale
  • 1 tbsp Olive Oil
  • 1 medium Yellow Onion, finely chopped
  • 2 cloves Garlic, minced
  • 1 cup Brown or Green Lentils, rinsed
  • 4 cups Vegetable Broth
  • 1 tsp Dried Thyme
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Ground Cumin
  • Salt and Black Pepper, to taste
  • 1-2 Large Eggs
  • 2 cups Fresh Spinach
  • 1/2 Avocado, sliced or mashed
  • 1 tbsp Crumbled Feta Cheese (optional)
  • 1 tbsp Fresh Parsley or Cilantro, chopped
  • Pinch of Red Pepper Flakes (optional)

Instructions

  1. Heat the olive oil in a medium pot over medium heat.
  2. Sauté the onion until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Add the spices: Sprinkle in the dried thyme, smoked paprika, and ground cumin, stirring until aromatic.
  4. Incorporate the lentils: Mix in the rinsed lentils until they are well-coated with the spice mixture.
  5. Pour in the broth: Add vegetable broth and season with salt and pepper. Bring to a boil, then reduce to a simmer. Cover and cook for about 25-30 minutes until the lentils are tender.
  6. Prepare your toppings: Cook the eggs to your desired doneness—poached or fried. Meanwhile, sauté the spinach in a little olive oil until just wilted.
  7. Assemble your bowl: In a serving bowl, place the lentil mixture and top it with spinach, the cooked egg, avocado, and feta if using. Don’t forget to sprinkle fresh herbs and red pepper flakes before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze the lentil base without toppings for up to 3 months.

Find it online: https://breakfastrecip.com/savory-lentil-breakfast-bowl-2/