Ingredients
Scale
- 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
- Heat olive oil in a saucepan over medium, sauté chopped onion until translucent, about 3 minutes, then add garlic and cook for 30 seconds.
- Stir in thyme, smoked paprika, and cumin to toast briefly, then add lentils and toss to coat.
- Pour in vegetable broth, bring to a simmer, cover, and cook until lentils are tender but firm, about 20 to 25 minutes; season with salt and pepper.
- While lentils finish, wilt spinach in a skillet with a splash of water, slice or mash avocado, and poach or fry eggs to your preferred doneness.
- Divide lentils into bowls, top with spinach, egg, avocado, sprinkle feta and herbs, and add red pepper flakes if using.
Notes
Store cooled lentils in an airtight container for up to four days; keep toppings separate. For meal prep, assemble bowls cold with a hard-boiled egg instead of poaching.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 22g
- Cholesterol: 180mg