Name: Savory Lentil Breakfast Bowl
Prep time: 10 min
Cook time: PT-491472H46M14S
Total time: PT-491472H46M14S
Cuisine: Global
Ingredients: 1 cup cooked green or brown lentils; 1 tablespoon olive oil; 2 garlic cloves, minced; 1/4 cup chopped onion; 1 cup spinach or kale; 1/2 cup cherry tomatoes or chopped bell pepper; Salt and pepper to taste; 1/2 teaspoon cumin or smoked paprika (optional); 1 egg (fried or poached) or 1/2 cup tofu scramble; 1/2 avocado, sliced (optional); Hot sauce or tahini for topping

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This Savory Lentil Breakfast Bowl is one of my favorite hearty ways to start the day. I love combining warm, spiced lentils with sautéed veggies, greens, and a runny egg or plant-based topping for a protein-rich, satisfying breakfast. It’s comforting, energizing, and perfect for those mornings when I want something more savory than sweet.

Why You’ll Love This Recipe

I love how this bowl is both grounding and flavorful. The lentils are rich in protein and fiber, and I can pack in a variety of vegetables to make it even more nourishing. It’s completely customizable—great for using up leftovers—and it keeps me full and focused throughout the morning. Whether I’m craving a simple plant-based start or something with eggs, this bowl delivers.

Ingredients

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

cooked lentils (green or brown work best)
olive oil
garlic (minced)
onion (chopped)
spinach or kale
cherry tomatoes or bell pepper
salt and pepper
cumin or smoked paprika (optional)
cooked egg (fried or poached), or tofu scramble
avocado (optional)
hot sauce or tahini (for topping)

Directions

I heat olive oil in a skillet over medium heat and sauté garlic and onion until soft.
I add the cooked lentils, season with salt, pepper, and optional spices, and cook for 5-7 minutes until heated through and slightly crispy.
I stir in spinach or kale and let it wilt, then add tomatoes or chopped peppers.
While the veggies cook, I prepare a fried egg or tofu scramble, depending on what I’m craving.
I assemble the bowl by layering the lentils and veggies, topping with the egg or tofu, sliced avocado, and a drizzle of tahini or hot sauce.
I serve warm and enjoy immediately.

Servings and timing

This recipe makes 1 large or 2 small servings.

Prep time: 10 minutes
Cook time: 10-15 minutes
Total time: 20-25 minutes

Variations

Sometimes I add roasted sweet potatoes, mushrooms, or leftover roasted veggies. I also love using different greens like arugula or Swiss chard. For a Mediterranean twist, I top it with hummus and olives. If I want a grain base, I layer the lentils over cooked quinoa or brown rice.

storage/reheating

I store any leftover lentils and veggies in the fridge for up to 4 days. To reheat, I warm everything in a skillet or microwave until hot. I cook the egg fresh when I’m ready to serve or add tofu scramble I’ve prepped ahead.

FAQs

Can I use canned lentils?

Yes, I rinse and drain them well before cooking. They save time and work great.

Is this bowl good for meal prep?

Definitely. I prep the lentils and veggies ahead of time and reheat as needed.

Can I make it fully plant-based?

Yes, I skip the egg and use tofu scramble or roasted chickpeas instead.

What type of lentils work best?

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

How can I make it more filling?

I add avocado, grains like quinoa, or even a second egg for a bigger meal.

Conclusion

Savory Lentil Breakfast Bowls are a wholesome, protein-packed way I enjoy a savory start to my day. With flavorful lentils, fresh veggies, and endless topping options, it’s a satisfying breakfast I can customize to fit my mood or what’s in my fridge. It’s simple, balanced, and always hits the spot.