Healthy Kale Lentil Breakfast Bowls

overhead view of kale, lentils, yogurt and a fried egg with a gold fork in a white bowl.

Turn the humble lentil into a healthy vegetarian breakfast with these kale lentil breakfast bowls with yogurt and fried eggs! Flavorful and filling, these bowls are easy and inexpensive. (gluten-free, nut-free, vegetarian)


  • 1/2 cup dried lentils (brown or green)
  • 1 1/2 cups broth (or water)
  • 1 cup water
  • pinch kosher 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 plain Greek yogurt
  • Kosher 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.
  2. Once lentils are cooked, turn off heat and stir in red wine vinegar, 1 teaspoon of the oil, parsley, and a generous pinch of kosher salt.
  3. In a small nonstick skillet, heat 1 teaspoon of the olive oil over medium low heat.
  4. Add garlic and kale and cook, stirring, until kale is wilted, about 2 minutes.
  5. Divide kale and lentils between 2 bowls.
  6. Wipe skillet clean and add remaining teaspoon of olive oil. Heat over low heat and crack eggs gently into skillet. Cook until whites are set but yolks are still runny, 2-3 minutes, or continue cooking for firmer yolks.
  7. Remove eggs from heat and place one into each bowl with the lentil and kale mixture.
  8. Serve each bowl with 2 tablespoons of yogurt and sprinkled with parsley, salt and pepper. Drizzle with olive oil and serve.


  • The lentils can be cooked ahead fo time. They'll keep in the refrigerator in an airtight container for up to 4 days. Once you're ready to eat, just heat them in the microwave or on the stove with a splash of water and continue on with the recipe.
  • Try adding any other veggies you like, such as sautéed mushrooms, broccolini, or spinach.
  • For more flavor, play around with the herbs and spices. Fresh dill, basil, or cilantro would also be good. Try topping with a sprinkle of za'atar, sumac or chili flakes.
  • To keep it vegan, leave out the egg and use your favorite plant-based Greek style yogurt alternative.

Keywords: lentil breakfast bowl, breakfast bowl with lentils and kale, lentil egg breakfast bowl, healthy vegetarian bowl