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

Introduction

This savory lentil breakfast bowl is a hearty and nutritious way to start your day. Combining tender lentils with fresh spinach, creamy avocado, and a perfectly cooked egg, it offers a delightful balance of flavors and textures. It’s easy to make and can be customized with your favorite toppings.

Ingredients

• 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
• 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. Step 1: Place a medium saucepan or Dutch oven over medium heat and add the olive oil. When the oil shimmers, add the finely chopped onion. Sauté for 5-7 minutes until soft and translucent. Add the minced garlic and cook for 1 more minute until fragrant, taking care not to burn it.
2. Step 2: Stir in the dried thyme, smoked paprika, and ground cumin. Toast the spices for about 30 seconds. Add the rinsed lentils and stir to coat with the oil, onions, and spices. Toast the lentils for 1-2 minutes to enhance their flavor.
3. Step 3: Pour in the vegetable broth and bring the mixture to a boil over high heat. Reduce the heat to low, cover, and simmer gently for 25-30 minutes until the lentils are tender but still hold their shape. Season with salt and black pepper after cooking.
4. Step 4: While the lentils cook, prepare the toppings. Cook the eggs to your preference—poached, soft-boiled, or a jammy fried egg work well. In a separate pan, heat a teaspoon of olive oil and sauté the spinach with a pinch of salt for 1-2 minutes until wilted. Drain excess water.
5. Step 5: To assemble, ladle warm lentils into a bowl. Make a small well in the center and add the sautéed spinach. Place the cooked egg on top. Arrange avocado on one side, then sprinkle with feta cheese, fresh herbs, and red pepper flakes if using. Serve immediately.

Tips & Variations

• Use low-sodium vegetable broth to better control the salt level in the dish.
• Substitute kale or Swiss chard for spinach for a different green.
• Add a squeeze of fresh lemon juice over the finished bowl to brighten the flavors.
• For extra protein, add cooked sausage or smoked salmon alongside the lentils.

Storage

Store leftover lentils in an airtight container in the refrigerator for up to 4 days. Keep avocado and cooked eggs separate to prevent browning and sogginess. Reheat lentils gently on the stove or in the microwave, then add fresh toppings before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Red lentils cook faster and tend to break down into a mushier texture, which might change the consistency of the dish. Brown or green lentils are preferred for their firm texture in this recipe.

How can I make this dish vegan?

Simply omit the eggs and feta cheese or replace them with tofu scramble and a vegan cheese alternative for a plant-based version.

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

Print Recipe

★★★★★

4.9 from 92 reviews

This Savory Lentil Breakfast Bowl is a nourishing and flavorful morning meal featuring a hearty lentil base simmered with aromatic spices and vegetable broth. Topped with runny eggs, sautéed spinach, creamy avocado, and optional feta and fresh herbs, it offers a balanced combination of protein, fiber, and healthy fats to kickstart your day with warmth and satisfaction.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 2 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

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: Heat 1 tablespoon of olive oil in a medium saucepan or Dutch oven over medium heat until shimmering. Add the finely chopped yellow onion and sauté for 5-7 minutes, stirring occasionally, until soft and translucent. Add the 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, cooking for about 30 seconds to release their aromas. Add the rinsed lentils and stir to coat them with the oil, onions, and spices. Toast the lentils for 1-2 minutes, which enhances their nutty flavor and helps them keep their shape.
3. Cook the Lentils: Pour in 4 cups of vegetable broth and bring to a boil over high heat. Reduce heat to low, cover, and simmer gently for 25-30 minutes until lentils are tender but hold a slight bite. Season with salt and black pepper after cooking to avoid toughening the lentils.
4. Prepare the Toppings: While lentils cook, prepare the toppings. For the eggs, heat a small non-stick skillet over medium-low with a bit of oil or butter, crack in eggs, cover, and cook 3-4 minutes until whites are set and yolks runny. For the spinach, sauté with a teaspoon of olive oil and pinch of salt for 1-2 minutes until wilted. Drain excess water.
5. Assemble Your Breakfast Bowl: Ladle warm lentils into a bowl, make a well in the center and add sautéed spinach. Top with cooked egg(s), arrange sliced or mashed avocado on one side. Garnish with crumbled feta, chopped parsley or cilantro, and a pinch of red pepper flakes if desired. Serve immediately for a hearty, flavorful breakfast.

Notes

• Adjust the number of eggs per your preference for protein content.
• Use low-sodium vegetable broth to better control saltiness.
• Brown or green lentils are preferred as they hold shape better than red lentils.
• Optional toppings like feta cheese and red pepper flakes add flavor but can be omitted for a dairy-free or milder dish.
• The eggs can be prepared poached, soft-boiled, or as jammy fried eggs depending on your liking.
• Leftover lentils store well refrigerated for up to 3 days and freeze well for longer storage.

Keywords: savory lentil breakfast bowl, lentils, healthy breakfast, vegetarian breakfast, protein bowl, easy lentil recipe, Mediterranean breakfast