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Savory Lentil Breakfast Bowl

A hearty, protein-packed savory breakfast featuring tender stewed lentils in a tomato base, topped with perfectly fried sunny-side-up eggs and fresh herbs.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 Bowls
Course: Breakfast, Brunch, Lunch
Cuisine: American, Mediterranean, Rustic
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Lentil Stew
  • 1 cup brown or green lentils rinsed
  • 2 tbsp olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 14 oz diced tomatoes canned
  • 2.5 cups vegetable broth
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 pinch chili flakes optional
  • Salt and black pepper to taste
Toppings
  • 2-4 large eggs
  • 1 tbsp butter or oil for frying eggs
  • 2 tbsp fresh parsley chopped

Equipment

  • Large skillet or pot
  • Non-stick frying pan
  • Chef's knife
  • Cutting board

Method
 

  1. Heat olive oil in a large skillet over medium heat. Sauté diced onion for 5 minutes until soft.
  2. Add minced garlic, cumin, smoked paprika, and chili flakes. Cook for 1 minute until fragrant.
  3. Stir in the rinsed lentils, diced tomatoes, and vegetable broth. Bring to a boil.
  4. Reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender and liquid is mostly absorbed.
  5. Season the lentil mixture with salt and pepper to taste. Remove from heat and keep warm.
  6. In a separate non-stick pan, melt butter over medium heat. Crack eggs into the pan.
  7. Fry eggs for 3-4 minutes until whites are set but yolks are still runny (sunny-side up). Season with salt/pepper.
  8. Divide lentils into bowls, top with fried eggs, and garnish with fresh parsley. Serve immediately.

Notes

Leftover lentils can be stored in the fridge for up to 4 days.