Ingredients
Scale
- 1/2 cup brown or green lentils, rinsed
- 2 cups low-sodium vegetable broth
- 1 tablespoon olive oil
- 1/4 cup finely diced yellow onion
- 1/2 teaspoon ground cumin
- 1 cup packed baby spinach
- 1 large egg
- Salt and black pepper, to taste
Instructions
- Step 1: Heat the olive oil in a medium saucepan over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Stir in the ground cumin and cook for an additional 30 seconds until fragrant.
- Step 2: Add the rinsed lentils and vegetable broth to the saucepan. Bring the mixture to a boil, then immediately reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender and most of the liquid has been absorbed.
- Step 3: Once the lentils are cooked, stir in the baby spinach until it is wilted, which should take about 1 minute. Season the lentil mixture generously with salt and black pepper, tasting to adjust the seasoning.
- Step 4: While the lentils are simmering, prepare the egg by poaching or frying it to your desired consistency. (A runny yolk is recommended to mix into the bowl.)
- Step 5: Divide the savory lentil mixture into one serving bowl. Carefully place the cooked egg on top of the lentils before serving immediately.
Notes
- Store leftover lentil mixture (without the egg) in an airtight container in the refrigerator for up to 4 days, ensuring it cools fully before sealing.
- When reheating the lentil base on the stovetop or in the microwave, add a splash (1-2 tablespoons) of water or extra broth to restore moisture, as the mixture thickens significantly overnight.
- Elevate the flavor profile by finishing your bowl with a drizzle of spicy chili oil or a sprinkle of crumbled feta cheese for added tang and texture.
- To enhance the overall depth of flavor, make sure to "bloom" the cumin by stirring it into the warm oil and onion for the full 30 seconds before adding the liquid.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American