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Spicy Lentil & Egg Bowl

A hearty, high-protein bowl with warmly spiced lentils, jammy eggs, creamy yogurt sauce, and fresh herbs.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Breakfast, Dinner
Cuisine: Mediterranean, Middle Eastern
Calories: 420

Ingredients
  

Lentil Base
  • 1 cup dried lentils brown or green
  • 3 cups vegetable broth or water
  • 2 tbsp olive oil
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp ground coriander
  • 0.5 tsp chili flakes
  • 0.5 tsp turmeric
  • 1 tbsp tomato paste
  • 1 lemon zest and juice
Toppings
  • 4 eggs large
  • 0.5 cup Greek yogurt
  • 1 tbsp tahini optional
  • 2 tbsp fresh parsley chopped
  • 1 tbsp olive oil for drizzling

Equipment

  • Medium saucepan
  • Large skillet
  • Mixing bowl
  • Small pot

Method
 

  1. Simmer lentils in broth or water for 18–25 minutes until tender; drain excess liquid.
  2. Sauté onion in olive oil until soft, then add garlic and cook until fragrant.
  3. Stir in spices and toast briefly to release flavor.
  4. Add tomato paste and cook until slightly darkened.
  5. Mix in cooked lentils, lemon zest, and lemon juice. Season to taste.
  6. Whisk yogurt, tahini, and a splash of water into a smooth sauce.
  7. Soft-boil eggs for 6–7 minutes, cool, peel, and halve.
  8. Serve lentils in bowls topped with eggs, yogurt sauce, herbs, and olive oil.

Notes

Adjust chili flakes for preferred spice level. Lentils can be made ahead for meal prep.