Description
Curried lentil bowls are protein packed and nutrient dense. The lentils are cooked in a curried tomato sauce along with chicken sausage and scrambled eggs making it the perfect breakfast to keep you satisfied for hours.
Ingredients
Units
Scale
- Lentils
- 1 cup green or brown lentils, rinsed
- 3/4 cup filtered water
- 2 1/4 cups low sodium chicken or veggie broth
- Sausage/Eggs
- 1 tablespoon coconut oil or olive oil
- 1/3 of a medium yellow onion, chopped
- 1 to 2 cloves garlic, minced
- 4 ounces gluten free sausage (used 1 a precooked sausage link chopped it up)
- 2 eggs
- 1 to 2 tablespoons milk (can use a dairy free milk)
- 1/3 to 1/2 cup tomato sauce
- 1 teaspoon curry powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 3 cup dark leafy greens (such as spinach, kale, arugula etc)
- Toppings
- Plain Greek yogurt
- Goat cheese
- Drizzle of olive oil
- Drizzle a balsamic vinegar (a must!)
- Fresh herbs (such as chives, green onion, or cilantro)
Instructions
- Cook the lentils: Combine the lentils, water, and chicken/veggie broth in a medium sauce pan with a tight fitting lid. Cover and bring to a boil, reduce to a simmer. Allow to simmer covered for 15 to 20 minutes, or until the lentils are tender. Drain lentils if needed and return them to the empty pot to keep them warm.
- Cook the onion & Sausage: While the lentils are cooking heat a medium nonstick pan over medium heat. Heat the oil, add the onion, and sauasage. Cook for 5 to 10 minutes, stirring occasionaly or until the sausage is cooked through and the onions are translucent. Add the garlic and cook another 30 seconds until fragrant.
- Whisk the eggs: While the sausage is cooking whisk the eggs with the little bit of milk and set aside.
- Add the lentils/spices: To the pan with the sausage add the lentils, tomato sauce, curry powder, smoked paprika, black pepper, salt and cumin – stir to combine. If the lentils look too dry add more tomato sauce.
- Cook the eggs: Move some of the lentils aside in the pan creating room for the eggs. Add a little more oil to the pan along with the eggs. Gently stir the eggs until they begin to scramble, then mix the eggs with the lentils until the eggs are fully cooked – about 2 minutes. Taste and adjust any seasonings as needed. Remove from the heat.
- Steam the greens: Add the greens to a large microwave safe bowl along with 2 tablespoons water. microwave on high for 1 to 2 minutes, or until they are willed.
- Assemble: To your bowls add a handful of the steamed greens. Top with a portion of the lentil/egg/sausage mixture. Top with any desired toppings: a dollop of Greek yogurt, a little goat cheese, a drizzle of olive oil and balsamic vinegar, and fresh herbs of choice. I especially recommend the yogurt, goat cheese, and balsamic vinegar – SO GOOD!
- Leftovers: We found this recipe reheats very nicely. I simply mixed any remaining steamed greens into the lentil mixture and stored it in the fridge. The next morning I reheated the lentil/greens in the microwave and then topped it with my fave toppings. If the lentils look a little dry than stir in a little more tomato sauce as you reheat it. YES to easy weekday breakfasts!
Notes
With permission this recipe is slightly adapted from the Nourishing Superfood Bowls Cookbook by Lindsay Cotter.
