Description
A warm and comforting bowl of lentils infused with spices, perfect for breakfast, lunch, or dinner.
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 medium saucepan over medium heat. Add chopped onion and cook until soft and translucent, about 6 to 8 minutes. Stir in minced garlic for the last minute.
- Add dried thyme, smoked paprika, and ground cumin to the pan and stir for 30 seconds. Add rinsed lentils and stir to coat.
- Pour in vegetable broth and bring to a gentle simmer. Cover and cook until lentils are tender, about 20 to 25 minutes. Season with salt and pepper near the end.
- While lentils cook, wilt spinach in a small pan with a teaspoon of oil for 1 to 2 minutes. Cook eggs to your liking (poached, soft-fried, or scrambled).
- Assemble by dividing lentils between bowls, topping with spinach, egg, avocado, feta, parsley, and red pepper flakes. Serve warm.
Notes
For a slow cooker version, combine onion, garlic, spices, rinsed lentils, and broth, and cook on low for 4 to 6 hours, adding spinach in the last 15 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 180mg