Avatar photo

Recipe by

Lentils.org

View All

Lentil Breakfast Bowl with Poached Egg & Avocado

Prep Time: 20 Minutes

Total Time: 35 Minutes

Servings: 10

Avatar photo

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

  • 4 Tbsp (60 mL) olive oil, divided
  • 2 Tbsp (30 mL) garlic, minced
  • 2 cups (500 mL) tomato puree
  • 2 cups (500 mL) vegetable stock
  • ¼ cup (60 mL) maple syrup
  • 2 Tbsp (30 mL) apple cider vinegar
  • 2 tsp (10 mL) smoked paprika
  • 1 tsp (5 mL) chili flakes
  • 2 qt (2 L) whole red (brown) lentils, cooked al dente and drained well
  • salt and pepper
  • 10 eggs, poached
  • 1 lb (500 g) cherry tomatoes, halved
  • 10 oz (300 g) watercress
  • 2 Tbsp (30 mL) lemon juice
  • 2 Tbsp (30 mL) olive oil
  • 5 avocados, ripe, halved, and sliced
  • chili crisp (optional)

Directions

  1. Heat 2 Tbsp (30 mL) oil in a rondeau over medium heat. Add garlic and cook for 1 minute until fragrant. Add tomato purée, stock, maple syrup, vinegar, paprika, and chili flakes. Simmer for 5 minutes.
  2. Stir in cooked lentils and simmer for another 5–7 minutes until glossy and lightly sauced. Season with salt and pepper.
  3. Poach eggs and hold warm.
  4. Toss watercress and cherry tomatoes with lemon juice, 2 Tbsp (30 mL) oil, salt, and pepper.
  5. To serve, add ¾ cup (175 mL) lentil base and top with a poached egg, sliced avocado fab, and dressed vegetables. Optionally, finish with cracked pepper and a drizzle of oil or chili crisp.

Nutritional Information

  • Serving Size: 1 bowl (490 g)
  • Per serving:
  • Calories 480
  • Total Fat 23 g
  • Saturated Fat 4 g
  • Cholesterol 185 mg
  • Carbohydrates 51 g
  • Dietary Fibre 13 g
  • Sugar 9 g
  • Protein 23 g
  • Sodium 560 mg
  • Potassium 1110 mg
  • Folate 210 mcg

Tags

Other Recipes You May Like

Get Up & Go Lentil Breakfast Bowl
Lentil Breakfast Bowl
Shakshuka Breakfast Bowl
www.lentils.org