Savory Lemon Garlic Lentil Bowl (Printable Version)
Hearty protein-packed bowl of lentils, sautéed spinach and lemon-garlic dressing for a bright, nourishing breakfast.
# What You'll Need:
→ Lentils
01 - 1 cup dried green or brown lentils, rinsed
02 - 3 cups water
03 - 1 bay leaf
04 - 1/2 teaspoon salt
→ Vegetables
05 - 2 teaspoons olive oil
06 - 2 cups fresh baby spinach
07 - 1 small shallot, finely chopped
08 - 1 small clove garlic, minced
→ Lemon Garlic Dressing
09 - 1 tablespoon fresh lemon juice
10 - 1 teaspoon lemon zest
11 - 1 tablespoon extra virgin olive oil
12 - 1/2 teaspoon Dijon mustard
13 - 1/4 teaspoon salt
14 - 1/8 teaspoon black pepper
15 - 1 small clove garlic, finely minced
→ Toppings
16 - 2 soft-boiled eggs, halved (omit for vegan)
17 - 2 tablespoons crumbled feta cheese (omit or substitute vegan cheese for dairy-free)
18 - 1 tablespoon chopped fresh parsley
# How To Make:
01 - In a medium saucepan, combine the rinsed lentils, water, bay leaf, and salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook uncovered for 20–25 minutes until the lentils are tender but still hold their shape. Drain any excess liquid and discard the bay leaf.
02 - While the lentils cook, heat olive oil in a skillet over medium heat. Add the finely chopped shallot and sauté for 2 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant. Stir in the baby spinach and cook for 1–2 minutes until just wilted. Remove from heat.
03 - In a small bowl, whisk together the fresh lemon juice, lemon zest, extra virgin olive oil, Dijon mustard, salt, black pepper, and finely minced garlic until well combined and slightly emulsified.
04 - In a large mixing bowl, combine the cooked lentils and sautéed spinach mixture. Pour the lemon garlic dressing over the top and toss gently until everything is evenly coated.
05 - Divide the lentil and spinach mixture between two bowls. Top each bowl with a halved soft-boiled egg, crumbled feta cheese, and chopped fresh parsley if desired. Serve warm.
# Expert Advice:
01 -
- The lemon garlic dressing is so bright and punchy you will want to put it on everything from salads to roasted potatoes.
- Lentils cook in under half an hour and deliver more protein per bite than most breakfast staples.
- It reheats beautifully so you can make a double batch and eat well for days.
02 -
- Do not skip rinsing the lentils because small stones and dust hiding in the bag will ruin your morning instantly.
- The dressing tastes excessively tart on its own but mellows perfectly once tossed with the warm lentils.
03 -
- Set a timer the moment your lentils start simmering because even two extra minutes can push them from perfectly tender to unpleasantly mushy.
- Zest your lemon before juicing it because trying to zest a squeezed, collapsed lemon is a frustrating exercise in patience.