Green Lentil Breakfast Bowl

1 cup French green lentils

1 bay leaf

4 cups water

Salt and pepper, to taste

Half a lemon

4 cloves garlic

1/2 cup raw almonds

1 tbsp avocado or olive oil

1/2 tsp ground cumin

4 handfuls baby spinach or arugula

1/4 cup green onions, sliced

4 soft boiled or fried eggs

Avocado slices

Pickle slices

Creme fraiche or feta cheese

French Green Lentils
Add dried French green lentils, bay leaf, and water to a large saucepan. Bring to a boil, reduce heat to maintain a simmer, and cook for 20-30 minutes, until they’re cooked through, but not mushy. Strain and cool. Season with salt and pepper and a squeeze of fresh lemon juice. You can make these ahead of time, up to 3 days ahead.

Crunchy Garlic Almond Pieces
Smash 4 cloves of garlic. Chop ½ cup almonds. Heat some avocado oil in a pan over medium heat. Once hot, add the garlic cloves and almonds. Add salt, pepper, and a little cumin. Cook, stirring frequently, until the almonds have deepened in color. Transfer to a paper towel lined plate.

Assemble: Fill your bowls with a handful of spinach each. Top with lentils. Scatter green onions over the lentils. Top with eggs, avocado slices, and pickles. Top with Crunchy Garlic Almonds and creme fraiche or feta. Now break open that egg and nom!


Yield: 4 servings