Garlicky Breakfast Lentils with Egg {Recipe Redux}

garlicy breakfast lentils

Garlicky Breakfast Lentils with Egg {Recipe Redux}

I love a leisurely Saturday morning complete with a hot breakfast and a cup of coffee. However, breakfast foods do not have to be limited to the morning. Like these, Garlicky Breakfast lentils; they make a great dinner and heat up well for lunch leftovers. I often encourage my clients to think about breakfast for dinner as a way of coming up with more meal ideas. Today’s recipe is nutritious, filling and perfect for any time of day.


Ps. This is a “fridge cleaner” recipe because you can toss in whatever veggies you have on hand. I used spinach, peppers, tomatoes, mushrooms and celery mainly because I had them in fridge. Next time, I will may include some diced carrots, peppers and chopped kale.


Serves: 3-4

Prep time: 15 minutes

Cook time: 10-12 minutes



1 can (540mL) lentils, rinsed and drained

2 tbsp olive oil

½ cup fresh of parsley or ¼ tsp dried oregano

2 clove of garlic, minced

2 stocks celery, diced

1 bell pepper, sliced

4 mushrooms, sliced

½ cup cherry tomatoes, sliced

1 cup spinach

4 Eggs


Optional Topping: Basil, chives and/or parsley and sprinkled feta cheese



  1. In an extra-large fry pan, heat olive oil over medium heat. Add parsley or oregano, garlic and celery. Sauté for a minute or two until slightly softened.
  2. Add veggies (peppers, mushrooms, tomatoes) to the fry pan. Add additional oil if needed and pinch of salt to pull out the flavours.
  3. When veggies are softened, add spinach and toss to coat with oil for a minute or two.
  4. Add rinsed lentils to the fry pan. Stir veggies and lentils to combine.
  5. Remove garlicky lentils and veggies and set into serving bowls. Sprinkle with feta cheese over lentils.
  6. Cook your eggs to your liking and place on top of garlicky lentils.