Name: Savory Lentil Breakfast Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Fusion
Ingredients: 1 1/2 cups cooked green or brown lentils; 1 tbsp olive oil; 2 cloves garlic, minced; 1/2 onion, chopped; 1 cup spinach or kale; 1/2 cup cherry tomatoes or chopped bell peppers; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp paprika or cumin (optional); 2 eggs or 1 avocado, sliced; Fresh herbs (like parsley or cilantro), for garnish

A savory lentil breakfast bowl is a hearty, protein-packed way to start the day. Filled with warm, seasoned lentils, sautéed veggies, and topped with a runny egg or avocado, it’s a filling and flavorful alternative to traditional sweet breakfasts. It’s comforting, wholesome, and totally customizable to fit whatever I’m craving in the morning.

Why You’ll Love This Recipe

I love this recipe because it’s energizing, nutritious, and satisfying. It keeps me full for hours without being heavy, and it’s a great way to use leftover lentils or veggies. I can prep it ahead of time and mix and match ingredients depending on what I have in the fridge. Plus, it feels like a brunch-worthy dish with very little effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cooked lentils (green or brown)
olive oil
garlic (minced)
onion (chopped)
spinach or kale
cherry tomatoes or bell peppers
salt
black pepper
paprika or cumin (optional for flavor)
eggs or avocado (for topping)
fresh herbs (like parsley or cilantro)

Directions

I start by heating olive oil in a skillet over medium heat, then I add the onion and garlic, cooking until fragrant and soft.
I toss in the chopped vegetables and sauté until they’re tender—I usually go with spinach, kale, or peppers depending on what I have.
I stir in the cooked lentils and season everything with salt, pepper, and a touch of cumin or paprika for extra depth.
While the lentils heat through, I either fry or poach an egg (or slice up some avocado if I’m going for a plant-based version).
I scoop the warm lentil mixture into a bowl and top it with the egg or avocado.
I finish with a sprinkle of fresh herbs and sometimes a dash of hot sauce for a spicy kick.

Servings and timing

This recipe makes 2 hearty breakfast bowls. From start to finish, it takes about 20–25 minutes, including prep and cooking time—especially quick if I already have cooked lentils ready to go.

Variations

I sometimes add roasted sweet potatoes, mushrooms, or even leftover roasted veggies to bulk it up. If I want more protein, I’ll toss in chickpeas or tofu. For a more Mediterranean flavor, I add a spoonful of hummus or sprinkle some crumbled feta on top.

Storage/Reheating

I store the lentil-veggie mixture in an airtight container in the fridge for up to 3 days. When I want to reheat it, I just warm it up in a skillet or microwave and add a fresh egg or avocado on top. It’s a great meal-prep option for busy mornings.

FAQs

Can I use canned lentils?

Yes, I often use canned lentils when I’m in a hurry. I just rinse and drain them before adding to the skillet.

Is this recipe vegan?

It can be. I skip the egg and top it with avocado or sautéed tofu for a fully plant-based version.

Can I eat this cold?

I prefer it warm, but I’ve had it cold like a salad—especially when it’s topped with avocado and fresh herbs. It still tastes great.

What kind of lentils work best?

I use green or brown lentils because they hold their shape well. Red lentils are softer and more suited for soups or stews.

Can I make this spicy?

Absolutely. I add chili flakes, hot sauce, or even sauté a little jalapeño with the veggies to bring the heat.

Conclusion

Savory lentil breakfast bowls are a delicious and healthy way to change up my morning routine. With tons of flavor, fiber, and protein, they keep me fueled and satisfied without a sugar crash. Whether I’m eating it right away or prepping for the week, this bowl always hits the spot.