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Savory Lentil Breakfast Bowl with Poached Egg, Spinach, and Avocado Recipe

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★★★★★

4.9 from 142 reviews

A hearty and nutritious Savory Lentil Breakfast Bowl featuring tender lentils cooked with aromatic spices, topped with sautéed spinach, creamy avocado, a runny egg, and optional feta and fresh herbs for a balanced and flavorful morning meal.

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, to taste
  • 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 the finely chopped yellow onion and sauté for 5-7 minutes until soft, translucent, and slightly sweet. Add minced garlic and cook for another minute until fragrant, ensuring it does not burn.
  2. Toast the Spices and Lentils: Add dried thyme, smoked paprika, and ground cumin to the pan with onions and garlic. Stir continuously for 30 seconds to toast the spices. Add rinsed lentils and stir to coat them thoroughly; toast for 1-2 minutes to enhance their flavor and help them keep shape during cooking.
  3. Cook the Lentils: Pour in the vegetable broth and bring to a boil over high heat. Immediately reduce heat to low, cover with a lid, and simmer gently for 25-30 minutes until lentils are tender but still have a slight bite. Remove from heat and season with salt and black pepper to taste.
  4. Prepare the Toppings: While lentils cook, prepare toppings. For eggs, cook to preference—poached, soft-boiled, or jammy fried by heating a skillet with a little oil or butter, cracking in the egg, covering, and cooking 3-4 minutes until whites are set but yolk remains runny. For spinach, heat 1 tsp olive oil in a separate skillet over medium heat, add spinach and a pinch of salt, sauté for 1-2 minutes until wilted, then squeeze out excess water.
  5. Assemble Your Breakfast Bowl: Spoon warm lentils into a bowl and make a small well in the center. Nestle sautéed spinach inside the well and place cooked egg on top. Arrange avocado slices or mash on one side, sprinkle with optional feta, fresh herbs, and red pepper flakes. Serve immediately.

Notes

  • Use low-sodium vegetable broth to better control the salt level of the dish.
  • Brown or green lentils work best as they hold their shape after cooking, avoiding mushiness.
  • Salting lentils after cooking prevents them from becoming tough.
  • Adjust eggs and toppings per preference to customize protein and fat content.
  • Optional feta cheese and red pepper flakes add flavor contrast but can be omitted for a dairy-free or milder version.

Keywords: lentil breakfast, savory lentil bowl, healthy breakfast bowl, vegetarian breakfast, protein-packed breakfast, Mediterranean breakfast

Find it online: https://freshrecipehub.com/savory-lentil-breakfast-bowl-with-poached-egg-spinach-and-avocado-recipe/