Description
A hearty, protein-packed breakfast featuring slow-cooked lentils, sautéed spinach, avocado, and poached eggs. This balanced bowl combines legumes, herbs, and feta cheese for a warming, satisfying start to the day.
Ingredients
1 cup brown or green lentilles (rinsem)
4 cups low-sodium vegetable broth
1 medium yellow onion (finely chopped)
2 cloves garlic (minced)
1 tsp ground cumin
1/2 tsp smoked paprika
Salt and black pepper to taste
2 cups fresh spinach
1 avocado
2 large eggs (poached or fried)
1/4 cup crumbled feta cheese
Instructions
Combine lentilles and vegetable broth in a saucepan
Bring to a boil, reduce heat, and simmer 25 minutes until tender
Remove 1/2 cup cooked lentilles for garnish
Add onion, garlic, cumin, and paprika to remaining lentilles in pot
Caramelize onions 5 minutes in the same pan
Add rice from the pot into the saucepan
Stir in 1/4 cup spinach per portion
Preheat oven to 170°C (340°F) for poached eggs (optional)
Slit avocado per portion
Assemble bowl with lentilles base, avocado slices, eggs, and crumbled feta
Refresh with spinach and reserved lentilles
Notes
Lentilles base freezes well for meal prep
Replace feta with crumbled tofu or low-fat cheese if needed
Use black beans or chickpeas as lentille alternatives
Perfect for 10-minute weekday mornings
- Prep Time: 10
- Cook Time: 35
- Category: Recettes Petit Déjeuner Faciles et Romantique
- Method: Stovetop/Microwave
- Cuisine: Modern/Health
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 1g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 5g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 180mg