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Breakfast Lentils and Egg

With just six ingredients and 15 minutes, you can whip up a nutritious, delicious, protein-packed breakfast. 

Recipe by Jess Thomson

15 min

About 15 minutes to prep and cook

540 cal

540 calories per serving

Serves 2

Serves about 2 people

Overview
With just six ingredients and 15 minutes, you can drum up a breakfast that has enough protein to get you through the day but is also fancy enough for a family brunch — and very nutritious. Start with good olive oil and let your kitchen guide you. Try using leftover taco meat or Italian-style chicken sausage in place of the chorizo, frozen spinach instead of fresh, or white beans or chickpeas in place of lentils. If you prefer, serve with an extra drizzle of high-quality olive oil and a slice of toasted sourdough.

Ingredients

1 Tbsp. extra-virgin olive oil
¼ pound chorizo or Soyrizo
2 cups (about 4 handfuls) baby spinach
Kosher salt and ground black pepper
1 (14-ounce) can lentils (low-sodium preferred)
2 tsp. apple cider vinegar
2 large eggs, soft-boiled (see below), poached or fried
Nutritional Information (per serving):

Calories: (540); Fat: (35g); Carbohydrates: (25g); Sodium: (850mg); Sugar: (2g); Fiber: (9g); Cholesterol: (205mg); Protein: (27g)

Directions

Step One
Heat a medium nonstick skillet over medium heat. Add the oil, then the chorizo, and cook, stirring frequently, until the meat is almost cooked-through, 2 to 3 minutes. Add the spinach, season with salt and pepper and cook and stir another minute or so until the spinach has wilted. Add the lentils, bring the mixture to a simmer, and cook for 2 minutes. Stir in the apple cider vinegar and season the lentils to taste. 
Step Two
Divide the lentil mixture between 2 bowls. Slice each egg in half vertically, place 2 halves in each bowl and serve with extra pepper.  

Chef’s Notes:  

  • You can fry the eggs while you do everything else or just make soft-boiled eggs in advance. To make them, bring a small saucepan of water to a boil. Carefully add the eggs, then cook for 7 minutes. Transfer the eggs to a bowl of cold water and let cool for a minute or two, then peel. 

  • Use a larger skillet to double or triple the recipe. You can refrigerate the eggs and lentil mixture separately for up to 3 days and reheat before serving. 

*Disclaimer: All nutritional information provided is approximate and based on USDA measurements. Actual amounts may vary based on exact ingredients used, how they are prepared and serving size.  

#Breakfast #Eggs #Lentils
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