Description
This Savory Lentil Breakfast combines warm cumin, smoky paprika, and zesty lemon for a taste sensation that wakes up every taste bud. It's a hearty meal packed with fiber and protein from lentils, complemented by fresh greens, making it both delicious and nourishing.
Ingredients
Scale
1 cup Dry Brown or Green Lentils
2 tablespoons Avocado Oil
1 Small Yellow Onion, finely diced
3 Fresh Garlic Cloves, minced
2 large handfuls Baby Spinach or Kale
1 teaspoon Ground Cumi
1 teaspoon Smoked Paprika
3 cups Vegetable Broth, low sodium
1 tablespoon Fresh Lemon Juice
Sea Salt and Black Pepper, to taste
Instructions
- Rinse the lentils under cold running water
- Heat avocado oil in a large skillet over medium heat, add diced onion, and cook until translucent
- Stir in minced garlic and cook for another 60 seconds
- Add cumin and smoked paprika, and toast for one minute
- Pour in rinsed lentils and vegetable broth, bring to a boil, reduce heat, cover, and simmer for 20-25 minutes
- Fold in spinach or kale until wilted
- Stir in lemon juice, sea salt, and black pepper
- Serve warm, garnished with olive oil and optional toppings
Notes
Use high-quality broth for better flavor.
Store leftovers in an airtight container in the refrigerator for up to five days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 2g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg