Savory Lentil Breakfast Bowl
A hearty savory lentil breakfast bowl packed with protein-rich lentils, fresh veggies, and a fried egg for a non-traditional, filling start to your day.
Equipment
- Medium pot
- Skillet
- Wooden spoon
Ingredients
- 1 cup dried green or brown lentils rinsed
- 3 cups vegetable broth
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- Salt and black pepper to taste
- 2 cups fresh spinach chopped
- 1 medium tomato diced
- 2 large eggs
- 1 avocado sliced
- 2 tablespoons olive oil divided
- Fresh cilantro or parsley for garnish
- 1/2 lemon juice of
Instructions
- Heat 1 tablespoon olive oil in a medium pot over medium heat. Sauté diced onion until soft, about 4 minutes.
- Add minced garlic, cumin, paprika, turmeric. Stir 30 seconds. Add lentils and broth. Simmer covered 20-25 minutes until tender.
- In skillet, heat remaining olive oil. Wilt spinach and tomato 2 minutes. Mix into lentils with lemon juice.
- Fry eggs in skillet. Divide lentils into bowls, top with avocado, egg, and herbs.
Notes
For best results, rinse lentils thoroughly.
- Batch cook for meal prep.
- Add chili for heat.
- Store lentils up to 4 days in fridge.