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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.

Ingredients

Scale

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

Find it online: https://nataliereeve.com/savory-lentil-breakfast-bowl-recipe/