Lentil Breakfast Bowl
A protein-packed lentil breakfast bowl.
Although lentils may not be the first thing that comes to mind when you think of breakfast, they are a great source of vegetarian protein to start the day, and this quick and easy lentil breakfast bowl is a great way to do it.
This recipe calls for Puy lentils specifically, because I think they have the best texture, however, green or brown lentils would work just as well. To help cut down on prep time, I recommend cooking the lentils ahead of time so all you need to do is cook the kale and fry an egg in the morning. If you’re not a fan of lentils, feel free to use rice or quinoa instead.
More Breakfast Bowls:
Lentil Breakfast Bowl
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Method: Stovetop
Description
Complete with a fried egg, kale, and feta cheese, this fibre and protein-packed lentil breakfast bowl is a hearty vegetarian meal and a great way to use leftover lentils.
Ingredients
- 1 teaspoon olive oil
- 1 cup lentils, Puy or green, cooked
- 1 clove garlic, minced or grated
- 3–4 kale leaves, roughly chopped
- 1 egg
- 1 oz. feta cheese, to serve (optional)
- Salt
- Pepper
Instructions
- In a pan on medium heat, warm the olive oil.
- Add garlic and kale and cook, stirring frequently, until kale is wilted, about 2 minutes.
- Add cooked lentils and continue cooking for 2-3 minutes until warmed through. Transfer lentil mixture to a bowl.
- In the same pan, crack the egg and fry to your liking.
- Once cooked, top lentils with the fried egg, a crumble of feta cheese (optional), and season with salt and pepper to taste.
Nutrition
- Serving Size: 428 calories
- Sugar: 5 grams
- Fat: 16 grams
- Carbohydrates: 44 grams
- Fiber: 16 grams
- Protein: 29 grams
