Savory Garlic Spinach Lentil Bowl (Printable Version)
Protein-rich lentils meet garlicky spinach in this hearty breakfast bowl ready in 35 minutes.
# What You'll Need:
→ Lentils
01 - 1 cup dried green or brown lentils, rinsed
02 - 2 cups water
03 - 1 bay leaf
04 - 1/2 teaspoon salt
→ Vegetables & Aromatics
05 - 2 tablespoons olive oil
06 - 2 cups fresh spinach, roughly chopped
07 - 2 cloves garlic, minced
08 - 1 small red onion, finely diced
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon ground black pepper
11 - 1/4 teaspoon chili flakes
→ Toppings
12 - 2 large eggs
13 - 2 tablespoons crumbled feta cheese
14 - 1 tablespoon fresh parsley, chopped
15 - Lemon wedges
# How To Make:
01 - Combine lentils, water, bay leaf, and salt in a medium saucepan. Bring to a boil, then reduce heat and simmer uncovered for 18–20 minutes until lentils are tender but not mushy. Drain and discard bay leaf.
02 - While lentils cook, heat olive oil in a large skillet over medium heat. Add red onion and sauté for 2–3 minutes until softened.
03 - Stir in minced garlic and cook for 30 seconds until fragrant. Add smoked paprika, black pepper, and chili flakes.
04 - Add chopped spinach and sauté for 2–3 minutes until wilted.
05 - Add cooked lentils to the skillet and toss to combine. Heat through for 1–2 minutes. Adjust seasoning to taste.
06 - Cook eggs to your preference: fried, poached, or soft-boiled.
07 - Divide the lentil-spinach mixture between two bowls. Top with eggs, crumbled feta, parsley, and a squeeze of lemon. Serve immediately.
# Expert Advice:
01 -
- The way garlic hits warm spinach creates this incredible aroma that fills your whole kitchen
- Protein from lentils keeps you full until lunch without that heavy breakfast crash
02 -
- Overcooked lentils turn into mush, so start checking at 18 minutes and trust your taste buds
- Burnt garlic happens in seconds and ruins the whole dish, so have your spinach ready before you add the garlic
03 -
- Rinse your lentils until the water runs completely clear or your final dish will have a muddy taste
- Always add spinach to a hot skillet with oil rather than boiling it with the lentils