Description
A high-protein, nutrient-dense breakfast bowl featuring lentils, fresh vegetables, and creamy toppings, perfect for busy mornings.
Ingredients
Scale
- 1 cup lentils (green or brown)
- 3 cups vegetable broth (low-sodium)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 carrot, grated
- 1 cup fresh spinach
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- 2 eggs (poached or fried)
- 1 avocado, sliced
Instructions
- Rinse the lentils under cold water. In a medium saucepan, combine the lentils with vegetable broth and bring to a boil. Reduce heat and simmer for about 20 minutes until tender but not mushy.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute.
- Add grated carrot and stir until it softens. Fold in fresh spinach until wilted, about 2-3 minutes.
- Drain excess broth from lentils and add to the skillet with vegetables. Stir in cumin, smoked paprika, and season with salt and pepper. Cook together for an additional 2-3 minutes.
- Prepare the eggs using your preferred method (poached or fried).
- Divide the lentil mixture into bowls. Top with the egg, sliced avocado, and additional spices or fresh herbs as desired. Serve immediately.
Notes
For a vegan option, skip the egg or use a tofu scramble. Store leftovers in an airtight container for up to three days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 16g
- Protein: 20g
- Cholesterol: 186mg
Keywords: breakfast, lentils, savory bowl, high-protein, vegetarian