Savory Lentil Breakfast Bowl with Eggs, Spinach, and Avocado Recipe

Jump to Recipe Print Recipe

Cozy Savory Lentil Breakfast Bowl with Eggs, Spinach, and Avocado Recipe, Made Simple

There’s a certain calm that comes with starting the day on a cozy, flavorful note—something warm and nourishing without a fuss. I love how this Savory Lentil Breakfast Bowl with Eggs, Spinach, and Avocado Recipe wraps comfort, vibrant color, and layers of rich taste all into one bowl. It’s a gentle invitation to slow down and savor each bite.

You’ll find this bowl satisfies like no ordinary breakfast. The lentils provide a deeply earthy backdrop filled with toasty spices, while silky eggs and fresh greens bring beautiful contrast and balance. Whether you’re crafting a weekend brunch or a bright start to a busy day, this recipe feels like a trusted kitchen friend.

What really gets me is the way simple ingredients come together — the golden lentils, the buttery avocado, the spinach’s bright pop — each element singing in harmony. It’s a breakfast bowl that feels wholesome, homemade, and utterly satisfying.

Ingredient Lowdown

• Olive Oil: I always reach for extra virgin for its fruity, robust aroma — the perfect base for the onions and spices.
• Yellow Onion: Finely chopped and slowly sautéed, it turns silky and sweet, giving depth without overpowering.
• Garlic: Freshly minced to infuse the lentil base, adding an essential aromatic punch.
• Brown or Green Lentils: Their firm texture holds beautifully after cooking—avoid red lentils here as they get mushy fast.
• Vegetable Broth: Low-sodium is your friend, letting you control the seasoning. Broth brings warmth and richness compared to plain water.
• Dried Thyme: Earthy and slightly minty, it pairs seamlessly with lentils’ natural flavor.
• Smoked Paprika: This subtle smoky note adds a toasty warmth and gorgeous, golden color.
• Ground Cumin: A classic nutty spice that deepens overall flavor without heat.
• Salt & Black Pepper: Essential for seasoning—remember to add salt at the end for tender lentils.
• Eggs: Whether poached, fried jammy, or soft boiled, eggs add silkiness and protein richness.
• Fresh Spinach: Quickly sautéed just until wilted, it brings a vibrant green pop and fresh flavor.
• Avocado: Creamy and cooling, it balances spices and warmer notes.
• Feta Cheese (optional): A briny, tangy finish that adds brightness and—if you’re like me—a little indulgence.
• Fresh Herbs: Parsley or cilantro give the final touch of freshness and aroma.
• Red Pepper Flakes (optional): Just a pinch delivers a gentle, comforting heat.

Set Up for Success

Before you jump into cooking, take a moment for mise en place—finely chop the onions and garlic, rinse the lentils, and line up your spices. Get your pans ready so you can flow easily through each step. A medium saucepan or Dutch oven and a small skillet will be your best friends today.

Step-by-Step: Savory Lentil Breakfast Bowl with Eggs, Spinach, and Avocado Recipe

1. Build the Aromatic Base: Heat olive oil in your saucepan until it shimmers. Add the chopped onion and sauté gently, stirring every now and then, until it turns soft and almost translucent—about 5 to 7 minutes. You’ll notice a subtle sweetness emerging, setting the tone for the bowl. Next, add garlic and stir just for a minute until fragrant. Watch closely—burnt garlic turns bitter quickly.
2. Toast the Spices and Lentils: Sprinkle in thyme, smoked paprika, and cumin, stirring steadily to toast their oils and awaken their character. Then toss in the rinsed lentils, stirring so each is coated with that fragrant mixture. Let them toast for a couple of minutes; you’ll smell a beautiful nuttiness developing. This extra step helps keep lentils lovely and intact after cooking.
3. Simmer the Lentils: Pour in the vegetable broth and bring everything to a lively boil. Lower the heat immediately to a gentle simmer; cover with a lid and let the lentils bubble softly for 25 to 30 minutes. They should become tender but still hold a slight bite—perfect texture without mush. Remove the lid and season with salt and pepper to taste. Adding salt after cooking keeps lentils tender.
4. Prepare the Toppings: While your lentils gently cook, multitask to save time. Gently sauté fresh spinach in a little olive oil with a pinch of salt—just 1 to 2 minutes until it wilts bright green and tender. Cook your eggs however you prefer—poached or jammy fried eggs create that luscious yolk sauce that brings the whole bowl together.
5. Assemble the Breakfast Bowl: Spoon a generous helping of warm lentils into your bowl. Make a little well at the center and nestle in the sautéed spinach. Rest your cooked egg right on top. Fan the creamy avocado slices or spread mashed avocado on one side. Finish with a sprinkle of salty feta, fresh herbs, and a pop of red pepper flakes if you like a hint of heat. Serve immediately for the best flavors and textures.

Flavor Twists for Savory Lentil Breakfast Bowl with Eggs, Spinach, and Avocado Recipe

• Add a squeeze of fresh lemon juice over everything for a bright citrus lift that pairs beautifully with earthy lentils.
• Swap spinach for kale or Swiss chard—just give them a longer sauté so they soften nicely.
• Incorporate sautéed mushrooms for a meaty, umami element that deepens the bowl’s richness.
• Use goat cheese or ricotta instead of feta for a milder, creamier tang.
• Stir in a spoonful of harissa or salsa verde to spice up your mornings with flair.
• Top with toasted nuts or seeds (pumpkin seeds, toasted pine nuts) for crunch and texture contrast.

Storage & Make-Ahead Tips

• Cook the lentil base up to 3 days ahead and store in an airtight container in the fridge.
• Prep and wash your greens in advance, keeping them dry in the fridge for quick sautéing.
• Poach or fry eggs fresh for the best texture, but hard-boiled eggs can work if you’re in a hurry.
• Avocado is best added just before eating to keep its creamy texture and vibrant color.
• Reheat lentils gently on the stove or microwave with a splash of broth or water to avoid drying out.

Savory Lentil Breakfast Bowl with Eggs, Spinach, and Avocado Recipe FAQs

• Can I use red lentils instead of brown or green? Red lentils cook faster but become mushy and won’t hold their shape well in this recipe. For texture, stick to brown or green varieties.
• How do I make the eggs runny? For runny yolks, poach eggs gently or cook sunny-side up on low heat with a lid on for soft whites and creamy centers.
• Is this recipe vegan-friendly? You can skip the eggs and feta, and opt for nutritional yeast or avocado mash to keep it plant-based and still satisfying.
• Can I prepare this for meal prep? Yes! Lentils store well and reheat beautifully. Prep toppings fresh for best flavor and texture.
• What can I substitute if I don’t have vegetable broth? Water works in a pinch but add an extra pinch of seasoning or herbs to boost flavor.

Print