Red Lentil Breakfast Scramble
A quick and protein-packed vegan breakfast scramble featuring red lentils, veggies, and spices for a satisfying start to your day.
5 min
Prep
15 min
Cook
4
Serves
350
Calories
Macros · per serving
31g protein
51g carbs
8g fat
Ingredients
For 4 servings
- 1 cup red lentils
- 2 cups water
- 1 tablespoon olive oil
- 1 onion
- 1 red bell pepper
- 2 cups spinach
- 1 teaspoon garlic powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- salt — to taste
- black pepper — to taste
Instructions
- 1
Rinse the red lentils under cold water and drain.
- 2
In a medium saucepan, combine the lentils and water. Bring to a boil, then reduce the heat to low and simmer for 10 minutes or until the lentils are tender and have absorbed most of the water.
- 3
While the lentils are cooking, dice the onion and red bell pepper.
- 4
In a large non-stick skillet, heat olive oil over medium heat. Add the onion and bell pepper and sauté for about 3-4 minutes until softened.
- 5
Add the cooked lentils to the skillet with the vegetables. Stir in the spinach, garlic powder, turmeric, cumin, salt, and black pepper.
- 6
Cook for an additional 3-4 minutes, stirring occasionally, until the spinach is wilted and everything is well combined.
- 7
Serve the scramble warm, adjusting seasoning with more salt and pepper if desired.
Cook it this week.
NeatEat plans Red Lentil Breakfast Scramble — and the rest of your week — around your budget, groceries included.