Lentil Breakfast Recipes

Prep Time

10 minutes

Cook Time

30 minutes

Additional Time

5 minutes

Total Time

45 minutes

Servings

4

Ingredients

• 1 cup dried brown or green lentils, rinsed
• 2 cups vegetable or chicken broth
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper to taste
• 4 eggs
• 2 tablespoons chopped fresh parsley or cilantro (optional)

Steps to Cook

1. In a medium saucepan, combine the lentils and broth. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and the liquid is absorbed.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and sauté for 5-7 minutes, until translucent.
3. Add the garlic, cumin, paprika, and cayenne (if using). Cook for 1 minute, stirring constantly, until fragrant.
4. Stir the cooked lentils into the skillet with the onion and spices. Season with salt and black pepper to taste.
5. Create 4 wells in the lentil mixture and crack the eggs into them. Cover the skillet and cook for 5-7 minutes, or until the eggs are cooked to your desired doneness.
6. Serve the lentil and egg skillet warm, garnished with chopped parsley or cilantro if desired.

Cook’s Note

• Adjust the spices to your personal taste preferences. You can add more or less cayenne depending on your desired level of heat.
• For a creamier texture, you can stir in a tablespoon of Greek yogurt or sour cream to the lentil mixture before adding the eggs.
• Serve the lentil breakfast with whole-grain toast, avocado, or a side of roasted vegetables for a more substantial meal.
• This recipe can be easily doubled or tripled to serve a larger crowd.
• Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

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