I wake up and want food that feels warm and kind. I reach for red lentils and a few eggs. They cook fast. They taste rich. We get a bowl that steadies the day. I start with a small pot and a splash of oil. Onion softens. Garlic follows. Spice blooms and smells like home. Lentils join and drink in broth. Tomato gives a gentle tang. The mix turns creamy and bright. We crack the eggs right into the pot. The whites set. The yolks stay soft. I spoon the lentils into bowls and slide an egg on top. A squeeze of lemon. A handful of herbs. Bread on the side if you want. It is simple and real. We sit and eat and feel ready.
Table of Contents
- 1) Key Takeaways
- 2) Easy Red Lentils with Poached Eggs Recipe
- 3) Ingredients for Red Lentils with Poached Eggs
- 4) How to Make Red Lentils with Poached Eggs
- 5) Tips for Making Red Lentils with Poached Eggs
- 6) Making Red Lentils with Poached Eggs Ahead of Time
- 7) Storing Leftover Red Lentils with Poached Eggs
- 8) Try these Breakfast next
- 9) Red Lentils with Poached Eggs
- 10) Nutrition
1) Key Takeaways
We want calm mornings and real food. Easy Vegetarian Breakfast helps us move with ease. A warm bowl sets a steady tone for the day.
Protein from eggs meets fiber from lentils. Spice brings lift. Lemon and herbs finish bright and clean.
No fuss vegetarian breakfast ideas win on busy days. One pot keeps prep light and cleanup quick.
2) Easy Red Lentils with Poached Eggs Recipe
Easy Vegetarian Breakfast fits real mornings. Easy Vegetarian Breakfast saves time and brings steady energy. We cook a small pot and eat well without fuss.
I write as Kathy from Simply Cooked Recipes. I love meals that feel friendly and quick. Vegetarian Breakfast Recipes shape my plan when I map out warm bowls for the week.
We lean on Healthy Vegetarian Breakfast ideas that still taste rich. The flavor nods to Vegetarian Recipes Breakfast and even to vegetarian breakfast recipes indian with gentle spice. Fans of Vegan Breakfast Casserole love the make ahead path.
3) Ingredients for Red Lentils with Poached Eggs
Olive oil Gives a soft start and helps onions turn sweet in the pot
Onion finely chopped Builds a base that tastes mellow and round
Garlic minced Adds clear aroma that wakes the lentils
Ground cumin Brings warmth that pairs with eggs
Smoked paprika Adds depth and a hint of campfire
Turmeric Gives color and a gentle earthy note
Tomato paste Concentrates tang and ties the broth
Red lentils rinsed Cook fast and turn creamy without cream
Vegetable broth Keeps the pot light yet full of flavor
Salt and black pepper Sharpens every spoonful
Baby spinach Wilts quick and adds fresh green
Lemon wedges Bright finish that lifts the bowl
Large eggs Poach in the pot for silk and protein
Parsley or cilantro Fresh herbs add clean snap at the end
4) How to Make Red Lentils with Poached Eggs
Step one Warm oil in a medium pot over medium heat. Add onion. Stir until soft and clear.
Step two Stir in garlic cumin paprika and turmeric. Let the spice bloom. Add tomato paste and stir.
Step three Pour in rinsed lentils and broth. Bring to a gentle boil. Lower heat and simmer. Stir often.
Step four Season with salt and pepper. Fold in spinach until it wilts. Taste and adjust.
Step five Make four small wells. Crack one egg into each well. Cover and cook until whites set and yolks stay soft.
Step six Spoon into warm bowls. Add herbs and a squeeze of lemon. Sit and enjoy.
5) Tips for Making Red Lentils with Poached Eggs
Rinse lentils until the water runs clear. Foam leaves and the pot stays smooth. This shapes clean texture.
Watch the simmer. Red lentils cook fast. A few minutes give soft bites. Too long and they turn pasty.
Poach to taste. Soft yolk gives a glossy sauce. For a firm set cook one minute more. No fuss vegetarian breakfast feel remains.
6) Making Red Lentils with Poached Eggs Ahead of Time
A simple vegetarian breakfast plan starts here. Cook the lentils a day ahead. Chill in a sealed container.
On the next morning warm the pot with a splash of broth. Poach fresh eggs in the creamy base. The kitchen smells bright.
Pack bowls for work. Add herbs and lemon at the desk. The meal eats well and keeps you steady through the morning.
7) Storing Leftover Red Lentils with Poached Eggs
Keep lentils in a tight container in the fridge for three days. Store eggs apart for best texture.
Reheat the lentils with a splash of broth. Slide a fresh poached egg on top. That quick move makes a quick vegetarian morning meal.
Freeze without eggs for one month. Thaw in the fridge overnight. Warm gently and finish with lemon and herbs.
8) Try these Breakfast next
9) Red Lentils with Poached Eggs
Easy Vegetarian Breakfast Red Lentils with Poached Eggs
Ingredients
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon turmeric
- 1 tablespoon tomato paste
- 1 cup red lentils rinsed
- 3 cups vegetable broth
- 0.5 teaspoon salt or to taste
- Black pepper to taste
- 1 cup baby spinach optional
- 1 lemon cut into wedges
- 4 large eggs
- 2 tablespoons chopped parsley or cilantro
Instructions
- Warm oil in a medium pot over medium heat. Add onion and cook until soft.
- Stir in garlic cumin paprika and turmeric. Cook one minute. Add tomato paste and cook one minute.
- Add lentils and broth. Bring to a gentle boil then lower heat and simmer until lentils are tender and creamy about 15 minutes. Stir often. Season with salt and pepper.
- Stir in spinach until wilted. Taste and adjust seasoning. Make four small wells in the lentils.
- Crack one egg into each well. Cover and cook on low until whites set and yolks are still runny 3 to 5 minutes.
- Ladle into bowls. Top with herbs and a squeeze of lemon. Serve with crusty bread if you like.
10) Nutrition
Each bowl gives strong protein from eggs and steady fiber from lentils. This helps focus and keeps hunger calm.
Lemon and herbs add lift without extra weight. Salt stays modest. Spice brings flavor that feels bright.
Use this as part of an Easy Vegetarian Breakfast plan that works with Breakfast Ideas Vegetarian. Pair with fruit or toast if you like.
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