Kale Lentil Breakfast Bowl

Kale, lentils, yogurt, and eggs come together to make a healthy, delicious and savory breakfast with ingredients you probably already have in your kitchen in this Kale Lentil Breakfast Bowl! (gluten-free, nut-free, vegetarian)

I’m so excited for this month’s Recipe ReDux theme. It’s all about using what you already have in your kitchen to put together a healthy meal. I am a huge advocate for making meals this way. Not only does it help me save money, but it’s also a great way to keep food from going bad.

One of the easiest ways to make healthy eating a little less of a pain is to always be prepared. If you don’t have anything healthy in your kitchen to fix, it’s much easier to reach for a frozen dinner or order takeout. But if you have a kitchen stocked with healthy staples, you can easily whip up something nutritious, even if it seems like you don’t have much. If you have a basic protein source like lentils or eggs, you can almost always create a balanced meal with whatever fruits and veggies you have on hand.

Keeping a stocked kitchen also helps me save money because I can use up the produce I need to, and piece together a meal like this kale lentil breakfast bowl without having to run out to the store to buy more ingredients. (Where I will inevitably spend more money than I intended to.)

This delicious, savory kale lentil breakfast bowl is made up of all of my favorite staples that I always keep around. It’s a great example of how you can prepare a healthy and delicious meal without having to try too hard or run out to buy more ingredients.

Lentils are great to keep in your pantry as a quick protein and fiber source to put in any meal – even breakfast! I also always keep plain Greek yogurt and eggs in my refrigerator because they are great protein sources and so versatile. Combining all of these staples with some garlicky kale and parsley make this meal a nutritious, delicious and inexpensive way to clean out your produce drawer!

Some other pantry staples I always keep around include nut butter, canned black beans and chickpeas, oats, and quinoa. I always keep lots of different flavors of yogurt in my fridge along with almond milk, some homemade whole grain sourdough, and homemade chicken stock. All of these staples make it super easy for me to use whatever fruit, vegetables, herbs, and meat or fish that I buy to create a healthy and delicious meal or snack on short notice.

What staples do you keep on hand in your kitchen?

Did you make this recipe? Please leave a star rating in the comments!

Savory Kale Lentil Breakfast Bowl

Print Recipe

Kale, lentils, yogurt, and eggs come together to make a healthy, delicious and savory breakfast with ingredients you probably already have in your kitchen in this Kale Lentil Breakfast Bowl! (gluten-free, nut-free, vegetarian)

• Author: Kaleigh
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Category: breakfast
• Method: stovetop
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

• ½ cup dried lentils
• 1 ½ cups water or broth
• 1 cup water
• pinch salt
• 1 teaspoon red wine vinegar
• 3 teaspoon olive oil, divided
• 2 teaspoon fresh parsley, chopped
• 2 cloves garlic, minced
• 4 leaves lacinato kale, cut into thin strips
• 2 large eggs
• ¼ cup nonfat plain Greek yogurt
• Coarse salt
• Freshly cracked black pepper

Instructions

1. Prepare the lentils. Add lentils and water or broth to a medium saucepan and bring to a boil. Lower heat and simmer, covered, until cooked through, about 15-20 minutes. (Split red lentils will take less time, about 5-7 minutes.) Once lentils are cooked, turn off heat and stir in red wine vinegar, 1 teaspoon o the oil, and parsley.
2. In a small nonstick skillet, heat 1 teaspoon of the olive oil over medium low heat. Add garlic and kale and cook, stirring, until kale is wilted, about 2 minutes. Divide kale and lentils between 2 bowls.
3. Wipe skillet clean and add remaining teaspoon of olive oil. Heat over low heat and crack eggs gently into skillet, one at a time. Cook until whites are set but yolks are still runny, 2-3 minutes, or continue cooking for firmer yolks.
4. Remove eggs from heat and place one into each bowl with the lentil and kale mixture.
5. Serve each bowl with 2 tablespoon yogurt and sprinkled with parsley, salt and pepper. Drizzle with olive oil and serve.

Keywords: lentil kale breakfast, savory breakfast bowl