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:

• Tex-Mex Breakfast Bowl
• Green Quinoa Breakfast Bowl
• Meal Prep Breakfast Bowl

Lentil Breakfast Bowl

Print Recipe

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.

• Author: Stephanie Kay
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 1 serving 1x
• Category: Breakfast
• Method: Stovetop

Ingredients

Scale 1x2x3x

• 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

1. In a pan on medium heat, warm the olive oil.
2. Add garlic and kale and cook, stirring frequently, until kale is wilted, about 2 minutes.
3. Add cooked lentils and continue cooking for 2-3 minutes until warmed through. Transfer lentil mixture to a bowl.
4. In the same pan, crack the egg and fry to your liking.
5. 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