Savory Lentil Breakfast Bowl Recipe

Introduction

This Savory Lentil Breakfast Bowl is a nourishing and flavorful way to start your day. Combining tender lentils with fresh veggies and a creamy egg, it’s both satisfying and wholesome. Perfect for a healthy breakfast or brunch, this bowl offers layers of comforting, earthy flavors.

Ingredients

• 1 tbsp 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 recommended)
• 1 tsp Dried Thyme
• 1/2 tsp Smoked Paprika
• 1/2 tsp Ground Cumin
• Salt and Black Pepper to taste

• 1-2 Large Eggs (per bowl)
• 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. Step 1: Place a medium saucepan or Dutch oven over medium heat and add the olive oil. When the oil shimmers, add the finely chopped onion. Sauté for 5-7 minutes until soft and translucent.
2. Step 2: Add minced garlic and cook for 1 minute until fragrant, avoiding burning.
3. Step 3: Stir in dried thyme, smoked paprika, and ground cumin. Toast the spices for about 30 seconds, then add rinsed lentils and stir to coat. Toast lentils for 1-2 minutes.
4. Step 4: Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender but still hold their shape.
5. Step 5: Remove from heat and season lentils with salt and black pepper to taste.
6. Step 6: While lentils cook, prepare toppings: cook eggs as desired (poached, soft-boiled, or jammy fried), and sauté spinach in a teaspoon of olive oil with a pinch of salt for 1-2 minutes until wilted.
7. Step 7: To assemble, ladle lentils into a bowl, create a well in the center and place sautéed spinach inside. Top with cooked egg, arrange avocado on the side, then sprinkle with feta, fresh herbs, and red pepper flakes if using. Serve immediately.

Tips & Variations

• Use brown or green lentils as they hold their shape better than red lentils, which can become mushy.
• Try swapping fresh herbs for basil or chives for a different flavor profile.
• Add a splash of lemon juice over the bowl before serving for a bright, fresh finish.
• For a vegan version, replace eggs with baked tofu or roasted mushrooms and omit feta cheese.

Storage

Store leftover lentils in an airtight container in the refrigerator for up to 4 days. Keep toppings like avocado and eggs separate and add them fresh when serving. Reheat lentils gently on the stove or in the microwave, stirring occasionally. Avoid reheating eggs with lentils to preserve their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the lentil base ahead and refrigerate it. Reheat before assembling your breakfast bowl and add fresh toppings like eggs and avocado just before serving.

What if I don’t have vegetable broth?

You can substitute water for the broth, but keep in mind the flavor will be milder. Adding extra seasoning or a splash of soy sauce can help boost the taste.

Savory Lentil Breakfast Bowl Recipe

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4.9 from 130 reviews

This Savory Lentil Breakfast Bowl is a hearty and nourishing way to start your day, combining earthy lentils slow-simmered with aromatic spices and vegetable broth, topped with creamy avocado, sautéed spinach, and a perfectly cooked egg. Enhanced by optional feta cheese and fresh herbs, this dish balances rich, smoky, and fresh flavors for a wholesome breakfast that’s both comforting and nutritious.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 2 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Savory Lentil Base

• 1 tbsp 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 tsp Dried Thyme
• 1/2 tsp Smoked Paprika
• 1/2 tsp Ground Cumin
• Salt and Black Pepper to taste

Toppings (per bowl)

• 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. Build the Aromatic Base: Place a medium saucepan or Dutch oven over medium heat and add the olive oil. When the oil shimmers, add chopped onion and sauté for 5-7 minutes until soft and translucent. Add minced garlic and cook for another minute until fragrant, being careful not to burn it.
2. Toast the Spices and Lentils: Stir in the dried thyme, smoked paprika, and ground cumin, cooking for about 30 seconds to toast the spices. Add rinsed lentils and stir to coat with the oil, onions, and spices. Toast lentils for 1-2 minutes to enhance flavor and texture.
3. Cook the Lentils: Pour in the vegetable broth, bring the mixture to a boil over high heat, then reduce heat to low and cover. Simmer gently for 25-30 minutes until lentils are tender but still hold their shape. Remove from heat and season with salt and black pepper to taste.
4. Prepare the Toppings: While lentils simmer, cook eggs to your preference. For a jammy fried egg, heat a small skillet with a little oil over medium-low heat, crack in the egg, cover, and cook 3-4 minutes until whites are set but yolk remains runny. In another skillet, heat a teaspoon of olive oil over medium heat; add spinach and a pinch of salt, sauté for 1-2 minutes until wilted, then drain excess water.
5. Assemble Your Breakfast Bowl: Ladle the warm lentils into a bowl, make a small well and nestle sautéed spinach inside. Place the cooked egg on top of the spinach, arrange avocado slices or mash on one side, then sprinkle with feta cheese, fresh herbs, and red pepper flakes if using. Serve immediately and enjoy.

Notes

• Rinsing lentils before cooking removes impurities and improves texture.
• To keep lentils from becoming mushy, avoid stirring too much once simmering starts.
• Using low-sodium broth allows better control over saltiness in the final dish.
• For vegan version, omit egg and feta or substitute with tofu and vegan cheese.
• Poached eggs can be substituted for jammy fried eggs depending on preference.
• Leftover lentils can be refrigerated for up to 3 days and reheated gently before serving.

Keywords: savory lentil bowl, breakfast bowl, lentils, healthy breakfast, vegetarian breakfast, Mediterranean breakfast, easy breakfast recipe, lentil recipe