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Sprouted Lentil Breakfast Bowl

  • Author: Mary
  • Prep Time: 2 days
  • Cook Time: 40 minutes
  • Total Time: 48 hours 40 minutes


This healthy breakfast featured roasted vegetables and sprouted lentils, delivering a nutritional punch! Add whatever extras you want, and throw a fried egg on top for a filling, healthy start to the day.


Units Scale
  • 1/4 cup lentils, uncooked
  • 1 cup arugula
  • 1 cup assorted roasted vegetables
    • I used cauliflower, brussels, and sweet potatoes
  • 1/2 avocado, sliced
  • 1 radish, sliced
  • 1 egg, fried or poached


Sprouting Instructions

  1. Soak your uncooked lentils in clean water for 12 hours. Drain, and return to a jar.
  2. Cover the jar with mesh, or cheesecloth, and secure.
  3. Let the jar sit at room temperature for 2-3 days, but uncover, rinse, and drain the lentils every 12 hours or so.
  4. The sprouts are done when you can visibly see sprouts at least 1/2" long.
  5. Rinse one final time, let dry a bit, then refrigerate in a sealed container. Eat within 3 days.

For the bowl

  1. First, roast your vegetables. (Preheat the oven to 400F, toss with olive oil, salt, and pepper. Optionally, add a ground spice (I used turmeric for the cauliflower, and smoked paprika for the sweet potatoes). Spread on a baking sheet and roast for 30-45 minutes — this will depend on the vegetable, so check frequently.)
  2. In a bowl, layer arugula, roasted vegetables, sprouted lentils, avocado, and radish. Add any other vegetables you'd like!
  3. Fry or poach an egg, add it to the bowl, and enjoy!