Name: Savory Lentil Breakfast Bowl with Poached Egg, Spinach, and Avocado Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 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, to taste; Black pepper, to taste; 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)

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Introduction

Start your morning with this savory lentil breakfast bowl that combines hearty lentils with fresh, flavorful toppings. It’s a nourishing, satisfying dish perfect for anyone looking to enjoy a wholesome and delicious breakfast.

The dish shows a white bowl filled with a base layer of cooked lentils mixed with small pieces of cooked red bell pepper, giving a brown and red textured background. On top, there are two sunny-side-up eggs with bright yellow yolks and slightly crispy white edges. The eggs are sprinkled with chopped fresh green herbs and a light dusting of red chili flakes, adding color and contrast. The lentils look soft and slightly glossy while the eggs appear freshly cooked with a tender texture. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Savory Lentil Base:

1 tbsp Olive Oil
1 medium Yellow Onion, finely chopped
2 cloves Garlic, minced
1 cup Brown or Green Lentils, rinsed
4 cups 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

Step 1: Place a medium saucepan or Dutch oven over medium heat and add the olive oil. Once shimmering, add the chopped onion and sauté for 5-7 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
Step 2: Stir in the dried thyme, smoked paprika, and ground cumin. Toast the spices for 30 seconds, then add the rinsed lentils. Stir to coat and toast the lentils for 1-2 minutes to enhance their flavor.
Step 3: Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender but hold their shape. Season with salt and black pepper after cooking.
Step 4: While lentils cook, prepare the toppings. Cook your eggs to preference—poached, soft-boiled, or jammy fried. Sauté spinach in a teaspoon of olive oil with a pinch of salt for 1-2 minutes until wilted. Drain excess water.
Step 5: Assemble the bowl by ladling warm lentils into a bowl. Make a small well and nestle in the sautéed spinach. Top with the cooked egg, arrange avocado on the side, and sprinkle with feta, fresh herbs, and red pepper flakes if using. Serve immediately.

Tips & Variations

Use vegetable broth for deeper flavor; in a pinch, water works but season well.
Try swapping feta for goat cheese or leave out cheese for a vegan option.
For extra protein, add cooked sausage or smoked tofu.
Adjust red pepper flakes to control the heat level to your taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Separate the toppings from the lentils if possible to keep textures fresh. Reheat lentils gently on the stove or in the microwave. Add fresh toppings after warming for best results.

How to Serve

A close-up of a shallow white bowl filled with a base of cooked lentils mixed with small pieces of cooked red vegetables, creating a textured and chunky brownish-orange layer. On top lie two sunny-side-up eggs with shiny, bright yellow yolks and white, slightly crispy edges. The eggs are sprinkled generously with fresh, chopped green herbs and a few red chili flakes, adding color and contrast. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red lentils instead of brown or green lentils?

Red lentils tend to break down and become mushy when cooked, so they are not ideal for this recipe. Brown or green lentils hold their shape better and provide the desired texture.

How can I make this dish vegan?

To make this dish vegan, omit the eggs and feta cheese. You can add extra sautéed vegetables or plant-based protein like tempeh or tofu to keep it filling and nutritious.