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Bacon, Squash & Lentil Breakfast Bowl

Prep Time: 30 Minutes

Total time: 1 Hours 15 Minutes

Servings: 4

This breakfast bowl brings so much to the table - literally! Bacon, squash, and lentils make this hearty morning treat a great way to fill you up and start your day off right.

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    2 Tbsp (30 mL) chopped parsley

    2 Tbsp (30 mL) chopped chives

    ⅓ cup (75 mL) extra virgin olive oil

    1 Tbsp (15 mL) lemon zest

    dash, salt and ground black pepper


    1 cup (250 mL) green lentils

    2 bay leaves

    1 medium butternut squash, peeled, seeds removed and cut into ½ inch (1 cm) cubes

    1 large potato, cut into ½ inch (1 cm) cubes

    3 Tbsp (45 mL) extra virgin olive oil

    ½ tsp (2 mL) salt

    ¼ tsp (1 mL) ground black pepper

    4 cups (1 L) kale, centre rib removed and torn into pieces

    3 bacon slices, chopped

    1 onion, diced

    3 garlic cloves, minced

    1 Tbsp (15 mL) red wine vinegar

    ¼ tsp (1 mL) red chili flakes

    1 Tbsp (15 mL) white vinegar

    4 large eggs

    ½ cup (125 mL) shaved Parmesan cheese


  1. To make the herb oil: add parsley, chives, oil, lemon zest, salt, and pepper to a blender and blend until smooth. Taste and adjust seasonings as needed – set aside.
  2. Add lentils and bay leaves to a medium saucepan and cover with water. Cover, bring to a boil, reduce heat and simmer for 25 minutes until lentils are tender. Drain and set aside.
  3. Preheat oven to 425˚F (220˚C). In a large bowl, toss together squash, potatoes, olive oil, salt, and pepper. Pour onto a parchment lined baking sheet and roast for 30 minutes, stirring twice. Remove from oven.
  4. Arrange kale on top of roasted squash and potatoes and roast for another 5 minutes until kale is soft and crispy in places. Remove from oven and place in large bowl.
  5. Set a large skillet over medium-high heat and fry bacon until crisp. Remove cooked bacon with a slotted spoon to a paper towel lined plate. Add the chopped onion to bacon fat and sauté until translucent, about 5 minutes. Stir in minced garlic and cook another 2 minutes. Stir in the cooked lentils, red wine vinegar, and chili flakes. Add this to the bowl of roasted vegetables. Add cooked bacon, and gently stir in 1 Tbsp (15 mL) of the herb oil.
  6. Set a large saucepan with water over high heat and bring it to a boil. Reduce heat to barely simmering and add white vinegar. Crack each egg into a teacup and gently slip into hot water. Poach to desired doneness. Remove to a paper towel lined plate.
  7. Divide lentil and squash mixture into four bowls. Top with shaved Parmesan cheese, poached eggs, and drizzle with herb oil.

Nutritional Information

  • Serving Size: 1 2/3 cups (400mL)
  • Per serving:
  • Calories 650
  • Total Fat 41 g
  • Saturated Fat 9 g
  • Cholesterol 200 mg
  • Carbohydrates 45 g
  • Dietary Fibre 12 g
  • Sugar 5 g
  • Protein 28 g
  • Sodium 930 mg
  • Potassium 1069 mg
  • Folate 243 mcg