Eggs and Lentils for Breakfast

If you’re tired of the same old breakfast routine, consider trying eggs and lentils for Breakfast! This unique and high-protein combination is not only delicious but also incredibly easy to prepare. Plus, you can make it ahead of time, making it a convenient option for busy mornings.

Lentils are often overlooked as a breakfast ingredient, usually relegated to soups or special occasions like New Year’s Eve. However, they are a versatile legume packed with protein and nutrients. By pairing them with soft-boiled eggs, you create a savory dish that’s both satisfying and energizing.

This breakfast idea not only shakes up your morning meal but also introduces a new way to enjoy lentils, proving that they can be a fantastic addition to your breakfast lineup. Top it off with some sliced avocado for added creaminess and flavor, and you have a nutritious meal that will keep you fueled throughout the day.

Ingredient Notes and Substitutions

Lentils: Use 1 cup of dry green lentils for this recipe. You can substitute with any variety you have on hand. If you opt for split red lentils, be sure to boil the crushed tomatoes for at least 10 minutes before adding 1 cup of water and the lentils.

Eggs: This recipe is best with 4 soft-boiled eggs, but you can also use 4 over-easy or sunny-side-up eggs. Avoid using hard-boiled or scrambled eggs, as they may not pair as well.

Vegetables: The recipe calls for 1 bell pepper, 1 onion, and 1 medium zucchini. However, you can swap in any seasonal vegetables (vegetables used in salad) you prefer. Other great options include 1 cup of broccoli, 1 cup of spinach, or 1 cup of kale for added nutrition and variety.

Step-by-Step Instructions for Cooking the Lentils

1. Sauté the Vegetables:
Start by heating a saucepan over medium heat and adding a drizzle of olive oil. Once the oil is hot, add 1 chopped onion, 1 chopped bell pepper, and 1 diced zucchini. Sauté the mixture for about 8 minutes, stirring occasionally, until the onions become translucent and the vegetables are tender. The colors should brighten, and you’ll have a fragrant base for your dish.

2. Add Garlic and Tomato Paste:
After the vegetables are sautéed, add 2 cloves of minced garlic and sauté for an additional minute until the garlic becomes fragrant. Then, spoon in 2 tablespoons of tomato paste and mix everything together. Allow the tomato paste to caramelize for about 3 minutes. This step enhances the flavor, giving a rich depth to your dish.

3. Incorporate Lentils and Tomatoes:
Next, add 1 cup of dry green lentils and a handful of fresh basil to the pan. Pour in 1 cup of crushed tomatoes and 2 cups of water, stirring to combine. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25 minutes. This allows the lentils to absorb the flavors and soften.

4. Prepare the Soft-Boiled Eggs:
For perfectly jammy soft-boiled eggs, bring a large pot of water to a rolling boil. Use a slotted spoon to gently lower in 4 eggs. Reduce the heat to medium and let them cook for about 6.5 to 7 minutes. Timing is crucial—overcooking will lead to dry eggs. Once cooked, transfer the eggs to an ice water bath for 5 minutes to stop the cooking process.

5. Peel and Serve:
After chilling, remove the eggs from the ice water. Tap each egg gently on a hard surface to crack the shell, then carefully peel them, starting from the wider end. Slice the eggs in half and set them aside. When you’re ready to serve, plate the lentils and top them with the soft-boiled eggs for a nutritious breakfast that’s both filling and flavorful.

Pro Tips:

• Store peeled soft-boiled eggs in the fridge for up to 3 days.
• Simmer lentils for 20-30 minutes, depending on your desired texture—longer cooking yields softer lentils.
• Avoid salting the lentils until after cooking, as salt can affect their ability to absorb water and may leave them crunchy.

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