Lentil & Egg Breakfast Bowl

Ingredients · 2 servings

• 130 gLentil, rinsed
• 2Egg
• 80 gSpinach, washed
• 1 tspCumin, ground
• 100 gYogurt, plain
• 520 mlWater
• 2 tspOlive oil
• ½ tspSalt
• ½ tspBlack pepper, ground

Equipment

stovetop, measuring spoon, fine mesh sieve, medium bowl, medium saucepan, lid, skillet, spatula, wooden spoon, serving spoon, serving bowl

Instructions

1. 1
   Gather Ingredients

   Gather lentils, eggs, spinach, cumin, yogurt, water, salt, pepper, and olive oil, then set out the saucepan, lid, skillet, spatula, spoon, and bowls. · 3 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Rinse Lentils

   Rinse the lentils under cool water until the runoff looks mostly clear, then drain them well before cooking. · 3 min

   What to look for: The water runs nearly clear and no grit remains.

3. 3
   Start Simmering

   Combine lentils, 520 g water, cumin, and salt in a saucepan, then bring to a steady simmer over medium heat. · 5 min

   What to look for: Small bubbles rise steadily across the surface.

4. 4
   Cook Lentils

   Cover and cook for 18 minutes, stirring once, until the lentils are tender and the liquid is mostly absorbed. · 18 min

   What to look for: The lentils look plump and the pot is moist but not soupy.

5. 5
   Wilt Spinach

   Fold spinach into the hot lentils and cook for 2 minutes until the leaves collapse and turn deep green. · 2 min

   What to look for: The spinach is glossy, wilted, and evenly mixed through the lentils.

6. 6
   Fry Eggs

   Heat olive oil in a skillet, crack in the eggs, season with black pepper, and fry until the whites are set and yolks stay soft. · 4 min

   What to look for: The whites are opaque and the yolks still look glossy.

7. 7
   Serve Bowls

   Spoon the lentils and spinach into 2 bowls, top each with yogurt and 1 egg, and serve while warm. · 2 min

   What to look for: Each bowl has a creamy yogurt layer and a warm egg on top.