Lentil Breakfast Bowl
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.
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Prep Time: 5 minutes -
Cook Time: 5 minutes
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Total Time: 10 minutes
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Yield: 1 serving 1x -
Category: Breakfast -
Method: Stovetop
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Cuisine: American
Category:
Method:
Cuisine:Ingredients
- 1 teaspoon olive oil
- 1 cup lentils, Puy or green, cooked
- 1 clove garlic, minced or grated
- 3 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: 1 bowl
- Calories: 428 calories
- Sugar: 5 grams
- Fat: 16 grams
- Carbohydrates: 44 grams
- Fiber: 16 grams
- Protein: 29 grams
Find it online: https://kaynutrition.com/lentil-breakfast-bowl/
