Print

Lentil Breakfast Bowl

Lentil Breakfast Bowl
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Hearty, high-protein lentil breakfast bowls simmered with smoked paprika, cumin, and thyme, then topped with jammy soft-boiled eggs, creamy avocado, wilted spinach, and briny feta. A warm, satisfying make-ahead morning meal that keeps you full straight through to lunch.

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
  • 4 cups fresh baby spinach
  • Salt and freshly cracked black pepper, to taste
  • 4 large eggs
  • 2 ripe avocados, sliced just before serving
  • 4 tbsp crumbled feta cheese (optional)
  • 4 tbsp fresh parsley or cilantro, chopped
  • Red pepper flakes, to taste (optional)

Instructions

  1. Heat the olive oil in a medium saucepan over medium heat until it shimmers but does not smoke.
  2. Add the finely chopped onion and cook for 4 to 5 minutes, stirring occasionally, until softened and translucent.
  3. Stir in the garlic, dried thyme, smoked paprika, and ground cumin, and cook for 60 seconds until fragrant.
  4. Add the rinsed lentils and stir for 30 seconds to coat them in the warm spiced oil — do not brown.
  5. Pour in the vegetable broth, bring to a boil, then reduce heat to low and simmer uncovered for 25 to 30 minutes, stirring occasionally, until the lentils are tender but still hold their shape.
  6. Remove from heat and season generously with salt and freshly cracked black pepper to taste.
  7. While the lentils finish, bring a small saucepan of water to a gentle boil, lower the eggs in with a slotted spoon, and cook for exactly 6½ minutes. Transfer to an ice bath for 2 minutes, then peel under cool running water.
  8. Toss the fresh spinach into the warm lentils and stir gently for 30 to 60 seconds until just wilted and bright green.
  9. Slice the avocados right before plating to keep them from browning.
  10. Spoon the warm lentil base into 4 bowls and top each with sliced avocado, a halved jammy egg, 1 tbsp feta, 1 tbsp fresh herbs, and a pinch of red pepper flakes.

Notes

  • Bloom the cumin and smoked paprika in warm oil for 60 seconds — this releases their full flavor and gives the lentils real depth.
  • Always salt the lentils at the end of cooking; salting too early can keep them firm and chalky.
  • Do not soak the lentils — rinsing is enough. Soaking turns brown or green lentils mushy before they hit the pan.
  • Swap feta for a drizzle of tahini for a dairy-free version, or use cooked chickpeas in place of lentils for a similar warm-spiced bowl.
  • Store the lentil base separately in an airtight container for up to 4 days in the fridge or 3 months in the freezer. Cook eggs and slice avocado fresh each morning.

Find it online: https://www.kitchenmomy.com/lentil-breakfast-bowl/