Ingredients
Scale
- 1 cup green or brown lentils
- 2 cups vegetable broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups baby spinach
- 1 avocado, sliced
- 2 tablespoons fresh cilantro, chopped
Instructions
- Rinse the lentils under cold water and drain.
- In a pot, heat the olive oil over medium heat and sauté the onions until translucent.
- Add the garlic, cumin, paprika, salt, and pepper, and cook for another minute.
- Stir in the lentils and vegetable broth; bring to a boil.
- Reduce heat, cover, and simmer for 25-30 minutes or until lentils are tender.
- Stir in the spinach and cook until wilted.
- Serve topped with sliced avocado and fresh cilantro.
Notes
- This recipe can be easily adapted with different spices or toppings as desired.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 2g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 16g
- Protein: 18g
- Cholesterol: 0mg
Keywords: Savory Lentil Breakfast Bowl, healthy breakfast, vegetarian recipe, lentils