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

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This Savory Lentil Breakfast Bowl is a hearty, nutritious start to your day combining a spiced lentil base with vibrant toppings like sautĂ©ed spinach, creamy avocado, and a perfectly cooked egg. Packed with protein, fiber, and fresh flavors, it’s a wholesome, balanced breakfast that’s both comforting and satisfying.

Ingredients

For the 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

For the 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. Add olive oil and when it shimmers, add the finely chopped onion. Sauté for 5-7 minutes until soft, translucent, and slightly sweet. Add minced garlic and cook for 1 more minute until fragrant, taking care not to burn it.
  2. Toast the Spices and Lentils: Stir in dried thyme, smoked paprika, and ground cumin. Continuously stir for 30 seconds to toast the spices. Add rinsed lentils and stir to coat them, letting them toast for 1-2 minutes to enhance flavor and texture.
  3. Cook the Lentils: Pour in vegetable broth, bring to a boil over high heat then reduce to low heat. Cover and simmer for 25-30 minutes until lentils are tender but still have a slight bite. Remove from heat and season generously with salt and black pepper.
  4. Prepare the Toppings: While lentils cook, prepare your eggs by poaching, soft-boiling, or cooking jammy-fried eggs in a non-stick skillet over medium-low heat for 3-4 minutes until whites set but yolks remain runny. Sauté fresh spinach in a separate pan with a teaspoon of olive oil and a pinch of salt for 1-2 minutes until wilted. Drain excess water.
  5. Assemble Your Breakfast Bowl: Spoon warm lentils into a bowl, make a small well in the center and place sautéed spinach inside. Nestle cooked eggs on top, add sliced or mashed avocado on the side. Garnish with crumbled feta cheese, fresh herbs, and red pepper flakes if desired. Serve immediately.

Notes

  • Use low-sodium vegetable broth to better control the saltiness of your dish.
  • Brown or green lentils are preferred because they keep their shape and texture after cooking.
  • Toast spices gently to maximize their flavor without burning.
  • Season lentils after cooking; salting them too early can toughen their texture.
  • Adjust eggs cooking times to personal preference—runny yolks add a creamy sauce element.
  • Spinach can be substituted with kale or other tender leafy greens if preferred.
  • Omitting feta cheese makes this bowl suitable for vegetarians; to omit dairy completely, skip the feta.

Find it online: https://crispcharm.com/savory-lentil-breakfast-bowl-with-eggs-spinach-and-avocado-recipe/