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Savory Lentil Breakfast Bowl

A hearty and comforting breakfast bowl featuring perfectly cooked lentils, topped with fresh ingredients like avocado and herbs.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Main Course
Cuisine: Healthy, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

For the lentils
  • 1 cup dried lentils (green or brown, rinsed and drained) Ensure they are rinsed and drained before cooking.
  • 4 cups vegetable broth or water Use water for a lighter version.
  • 1 large onion (diced)
  • 2 cloves garlic (minced)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 tablespoon olive oil For sautéing.
For the toppings
  • 1 medium tomato (diced)
  • 1 small cucumber (diced)
  • 1 medium avocado (sliced)
  • Fresh herbs (like parsley or cilantro, for garnish)
  • Lemon wedges (for serving)

Method
 

Preparation
  1. Start by rinsing the lentils under cold water until the water runs clear.
  2. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
  3. Add the minced garlic and cook for another minute until fragrant.
  4. Stir in the ground cumin, turmeric, and smoked paprika. Cook for an additional minute to enhance the spices’ flavors.
  5. Add the rinsed lentils to the pot and pour in the vegetable broth or water.
  6. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 25-30 minutes or until the lentils are tender.
  7. Once cooked, season with salt and pepper to taste.
Assembly
  1. Spoon the lentils into bowls and top with diced tomatoes, cucumbers, and avocado.
  2. Finish with a sprinkle of fresh herbs and a squeeze of lemon juice.
  3. Serve and enjoy your Savory Lentil Breakfast Bowl!

Notes

This dish can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat with a splash of water or broth.