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Hey Monday! We are so ready for you with these yummy and nutritious curried lentil bowls for breakfast!!!
Sauteed onion, sausage, scrambled eggs are combined with tender lentils in a tomato-y curry sauce. Some steamed dark leafy greens are in there so you cans start your day off with some extra nutrition. All of this is topped with a dollop of Greek yogurt, goat cheese, a drizzle of balsamic vinegar, and some fresh herbs. Doesn’t that just sound like the best breakfast for your Monday?!
That tangy Greek yogurt + the goat cheese and the balsamic vinegar are a mind blowing flavor combo with that complex tomato curried lentils. Can’t. Get. Enough!
These curried lentil bowls are from Lindsay Cotter’s new cookbook, Nourishing Superfood Bowls. Lindsay has a healthy food blog, Cotter Crunch, that focuses on nutrition and gluten free foods – our kind of blog! Seriously, go check it out, she has some great recipes and beautiful photography – I am constantly amazed by the awesome content she produces. I just knew I needed her new cookbook in my life!
I saw the curried lentil bowls recipe and just knew I had to make it. Filling high protein breakfasts are always what I need…but I tend to get into a breakfast rut, especially on the weekdays – eggs over easy with toast and some fruit. I suffer from food boredom when I eat the same food over and over again (good thing I’m a food blogger) so I’m always looking for a another breakfast option.
Protein packed breakfast is right. Protein comes from the lentils, eggs, chicken sausage, and the Greek yogurt topping. With the complex carbs from the lentils and all that protein this breakfast will hold you over until lunch and is perfect to eat after a workout.
Plus it’s just super delicious!
Hello, curry first thing in the morning?! YES!
As you can see I have been loving Lindsay’s cookbook. It’s packed with healthy recipes that I am excited to try, notice the pink sticky notes marking the pages?!
There is something for everyone in this cookbook. Lindsay has recipes for breakfast bowls, lunch bowls, plant-powered bowls, family style large bowls, and even dessert bowls. All of the recipes are packed with wholesome ingredients that will satisfy the taste buds and energize you. Even her desserts have a healthy spin on them, which you all know is my fave kind of dessert to eat!
Feel good, taste good, real life recipes, my friends!
Lindsay even includes Tips and Tricks page. I learned that you can steam greens in the microwave with a little bit of water in a bowl. Simple and easy!
Curried Lentil bowls only take 30 minutes to make, which is perfect for a weekend breakfast. However, I found that the leftovers reheat nicely so here’s what I suggest for a weekday breakfast: Make the lentil bowls for your Sunday morning breakfast – happy Sunday – than reheat the leftovers on Monday. Cause we all know we need a little help on Monday mornings, right!?
OR if you’re really wanting to give yourself a head start for the week make these bowls as a meal prep on the weekend and than half of your breakfast will be taken care!
I did make a few slight changes to the original recipe. I added extra curry powder because I love a strong curry flavor and more tomato sauce to the lentils because I like things SAUCY. I know you’ll love this one guys!
I can’t get enough of these lentil curried bowls! Hearty, nutritious, and super tasty!
Thanks Lindsay for such a FAB recipe!
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- Author: Emily Koch
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 mins
- Yield: 3 to 4 1x
- Category: Breakfast, Bowls, 30 Minutes, Chicken
- Cuisine: Gluten Free
Description
Curried lentil bowls are protein packed and nutrient dense. The lentils are cooked in a curried tomato sauce along with chicken sausage and scrambled eggs making it the perfect breakfast to keep you satisfied for hours.
Ingredients
UnitsScale
- Lentils
- 1 cup green or brown lentils, rinsed
- 3/4 cup filtered water
- 2 1/4 cups low sodium chicken or veggie broth
- Sausage/Eggs
- 1 tablespoon coconut oil or olive oil
- 1/3 of a medium yellow onion, chopped
- 1 to 2 cloves garlic, minced
- 4 ounces gluten free sausage (used 1 a precooked sausage link chopped it up)
- 2 eggs
- 1 to 2 tablespoons milk (can use a dairy free milk)
- 1/3 to 1/2 cup tomato sauce
- 1 teaspoon curry powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 3 cup dark leafy greens (such as spinach, kale, arugula etc)
- Toppings
- Plain Greek yogurt
- Goat cheese
- Drizzle of olive oil
- Drizzle a balsamic vinegar (a must!)
- Fresh herbs (such as chives, green onion, or cilantro)
Instructions
- Cook the lentils: Combine the lentils, water, and chicken/veggie broth in a medium sauce pan with a tight fitting lid. Cover and bring to a boil, reduce to a simmer. Allow to simmer covered for 15 to 20 minutes, or until the lentils are tender. Drain lentils if needed and return them to the empty pot to keep them warm.
- Cook the onion & Sausage: While the lentils are cooking heat a medium nonstick pan over medium heat. Heat the oil, add the onion, and sauasage. Cook for 5 to 10 minutes, stirring occasionaly or until the sausage is cooked through and the onions are translucent. Add the garlic and cook another 30 seconds until fragrant.
- Whisk the eggs: While the sausage is cooking whisk the eggs with the little bit of milk and set aside.
- Add the lentils/spices: To the pan with the sausage add the lentils, tomato sauce, curry powder, smoked paprika, black pepper, salt and cumin – stir to combine. If the lentils look too dry add more tomato sauce.
- Cook the eggs: Move some of the lentils aside in the pan creating room for the eggs. Add a little more oil to the pan along with the eggs. Gently stir the eggs until they begin to scramble, then mix the eggs with the lentils until the eggs are fully cooked – about 2 minutes. Taste and adjust any seasonings as needed. Remove from the heat.
- Steam the greens: Add the greens to a large microwave safe bowl along with 2 tablespoons water. microwave on high for 1 to 2 minutes, or until they are willed.
- Assemble: To your bowls add a handful of the steamed greens. Top with a portion of the lentil/egg/sausage mixture. Top with any desired toppings: a dollop of Greek yogurt, a little goat cheese, a drizzle of olive oil and balsamic vinegar, and fresh herbs of choice. I especially recommend the yogurt, goat cheese, and balsamic vinegar – SO GOOD!
- Leftovers: We found this recipe reheats very nicely. I simply mixed any remaining steamed greens into the lentil mixture and stored it in the fridge. The next morning I reheated the lentil/greens in the microwave and then topped it with my fave toppings. If the lentils look a little dry than stir in a little more tomato sauce as you reheat it. YES to easy weekday breakfasts!
Notes
With permission this recipe is slightly adapted from the Nourishing Superfood Bowls Cookbook by Lindsay Cotter.
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