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Savory Lentil Breakfast Bowl

Savory lentil breakfast bowl with herbed spiced lentils simmered until tender, topped with a soft-poached egg and roasted cherry tomatoes. Finish with feta, a drizzle of olive oil, and fresh parsley or dill for a high-protein, meal-prep friendly lentil egg bowl.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Lentils
  • 1 cup green or brown lentils rinsed
  • 3 cup vegetable or chicken broth
  • 1 small onion diced
  • 3 clove garlic cloves minced
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp turmeric
  • 1 tbsp olive oil
Toppings
  • 4 large eggs poached or fried
  • 1 cup cherry tomatoes halved and roasted
  • 0.25 cup feta cheese crumbled
  • 1 fresh herbs parsley, dill for garnish
  • 1 lemon wedges for serving
  • salt season with salt

Equipment

  • 1 cast iron skillet
  • 1 sheet pan
  • 1 Dutch oven

Method
 

Simmer the spiced lentils
  1. Heat the olive oil in a saucepan over medium heat, then cook the diced onion for 4 minutes until softened and lightly translucent (visual cue: glossy, tender onions).
  2. Add the minced garlic, cumin, smoked paprika, and turmeric and cook for 30–60 seconds until fragrant (visual cue: spices darken slightly and smell toasty).
  3. Add the rinsed green or brown lentils and pour in the vegetable or chicken broth, stirring to combine (visual cue: lentils are fully coated).
  4. Bring to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes until the lentils are tender (visual cue: lentils break apart easily) and season with salt.
Roast tomatoes
  1. Roast the halved cherry tomatoes on a sheet pan at 400°F for 15 minutes until blistered (visual cue: wrinkled skins and browned edges).
Cook eggs
  1. Poach or fry the large eggs to your liking until the whites are set (visual cue: yolk remains soft for poached or is cooked to preference for fried).
Assemble and serve
  1. Divide the warm spiced lentils into bowls (visual cue: bowls filled with herbed, saucy lentils).
  2. Top each bowl with an egg (visual cue: egg sits centered on the lentils like a focal point).
  3. Add roasted cherry tomatoes and sprinkle crumbled feta around and over the top (visual cue: red tomatoes and pale feta contrast).
  4. Garnish with fresh parsley or dill, drizzle with a little olive oil, and serve with lemon wedges.

Notes

Pro tip: If your lentils look dry while simmering, add a splash more broth and keep them covered so they cook evenly. Store lentils (without eggs) in the refrigerator up to 4 days; reheat gently with a small splash of broth. Freezing is best for the lentils only (up to 2 months). For a dairy-light swap, use crumbled goat cheese or omit feta and boost with extra herbs and a squeeze of lemon.