Zesty Lentil and Egg Breakfast Bowls

Ingredients

• 1 cup brown lentils, rinsed
• 8 eggs
• 1 bell pepper, diced
• 1 pint cherry tomatoes, halved
• 2 cups spinach, chopped
• 1 avocado, diced
• 1 lime, juiced
• 1/4 cup cilantro, chopped
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   1. In a medium saucepan, bring 2 cups of water to a boil. Add the lentils, reduce heat to low, and simmer for 15-20 minutes until tender. Drain and set aside.

2. 2

   2. In a large non-stick skillet, scramble the eggs over medium heat until fully cooked, 5-7 minutes. Season with salt and pepper.