Spinach and Lentil Bowls With Jammy Eggs
Spinach and lentil bowls with jammy eggs, be still my heart. This simple meal-in-a-bowl is loaded with feel-good flavor. Some meals just hit the sweet spot between simple and satisfying—and these spinach and lentil bowls are exactly that. Packed with plant-based protein and leafy greens, and topped with perfectly jammy eggs and creamy feta, this bowl is proof that healthy eating can be both comforting and crave-worthy.
Health Benefits of Lentils
Let’s start with lentils: small but mighty, they’re one of the most nutrient-dense ingredients you can keep in your pantry, and I adore them. Rich in protein, fiber, iron, and B vitamins, lentils are a great base for any meatless meal. And with so many varieties—green, brown, red, and even black (hello, beluga!)—you can mix things up depending on your mood. Brown and green hold their shape well, perfect for hearty bowls, while red lentils break down a bit more, offering a creamier texture. For this recipe, I use French green lentils, which are slightly smaller in size and hold their shape well in dishes like this.
Spinach
Then there’s spinach, the vibrant green that somehow manages to be both humble and powerful. Loaded with iron, calcium, and antioxidants, it wilts beautifully into warm lentils, soaking up the flavors of whatever herbs or seasonings you toss in. It’s a simple way to get a big dose of leafy greens without much effort.
The Perfect Jammy Egg
Now, let’s talk toppings—because that’s where the magic happens. A jammy egg, with its soft, golden yolk and just-set whites, adds richness and that irresistible ooze factor. Paired with a sprinkle of creamy feta, you get the perfect contrast: salty, tangy, and smooth.
These spinach and lentil bowls aren’t just nourishing—they’re cozy, versatile, and endlessly customizable, and just what you need as you ease out of summer and into fall. Add a splash of balsamic vinegar, a sprinkle of toasted seeds, or a handful of chopped fresh herbs to make it your own. Whether you’re cooking for a quick lunch or an easy weeknight dinner, this is a bowl you’ll come back to again and again.
Spinach and Lentil Bowls
Ingredients:
- 1 1/2 cups French green lentils
- 2 teaspoons fresh oregano, plus more for serving
- 1 teaspoon crushed red pepper
- 3 tablespoons Extra-virgin olive oil, divided, plus more for serving
- 2 tablespoons freshly squeezed lemon juice
- 1 pound baby arugula
- 1 pound baby spinach
- 4 eggs
- 6 ounces fresh feta cheese, crumbled
Directions:
- Place the lentils in a medium saucepan and add 4 cups of cold water. Place the pan over medium heat and bring to a boil. Once boiling, reduce to a simmer and cook until tender, about 15-20 minutes. Rinse and drain well in a sieve. Place the lentils in a medium mixing bowl, and add the oregano, red pepper, two tablespoons of olive oil, and lemon juice. Gently mix to blend and set aside.
- Place a large saute pan over medium-high heat. Add the remaining tablespoon of olive oil and when hot, but not smoking, add the arugula and spinach and "wilt", tossing gently with tongs so the leaves don't burn, for about 2 minutes. Remove from the heat and set aside.
- Fill a medium saucepan with water and place it over high heat. Once boiling, gently lower the four eggs into the pot. Reduce the heat slightly so the eggs are still boiling and cook for minutes. Darin and allow the eggs to sit in cold water for 1 minute to cool slightly. After one minute, gently peel the eggs and set aside while you assemble the bowls.
- To Serve: Divide the lentils, greens, and feta cheese among the four serving bowls. Slice the jammy eggs and place two halves in each bowl. Top with a drizzling of olive oil, and some additional oregano. Serve right away.
