Savory Kale Lentil Breakfast Bowl

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)


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


  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 tsp o the oil, and parsley.
  2. In a small nonstick skillet, heat 1 tsp 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 tsp 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 tbsp yogurt and sprinkled with parsley, salt and pepper. Drizzle with olive oil and serve.

Keywords: lentil kale breakfast, savory breakfast bowl