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Breakfast recipe · from the recipe book

Spiced Lentil and Egg Breakfast Lettuce Wraps

Warm cumin-spiced brown lentils and soft scrambled eggs tucked into crisp romaine with a tangy, cool yogurt lime sauce.

Spiced Lentil and Egg Breakfast Lettuce Wraps

Ingredients

  • ¾ cup150 gBrown or green lentils, dryrinsed
  • 2½ cups600 gWater
  • 6 large300 gEggsbeaten
  • 1½ tbsp20 gOlive oildivided
  • 1 medium110 gYellow onionfinely diced
  • 1 medium119 gGreen bell pepperdiced
  • 2 cloves6 gGarlicminced
  • 1½ tsp3 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ½ tsp3 gSaltdivided
  • ½ tsp1 gBlack pepper
  • 7 oz200 gPlain Greek yogurt, nonfat
  • 2 tbsp30 gLime juice
  • ¾ cup chopped12 gFresh cilantrochopped, divided
  • 1 cup150 gCherry tomatoesquartered
  • 5⅓ cups chopped250 gRomaine lettuceseparated into whole leaves, washed and dried

Steps

  1. In a skillet, bring the lentils and water to a boil, then simmer uncovered 20–25 minutes until tender but holding their shape; drain any leftover water and set the lentils aside.
  2. Meanwhile, make the yogurt lime sauce: stir the Greek yogurt, lime juice, half the cilantro and one third of the salt in a bowl; chill until serving.
  3. Wipe out the skillet and heat half the olive oil over medium heat. Add the onion and green bell pepper and cook 5–6 minutes until soft, then add the garlic, cumin and paprika and cook 30 seconds until fragrant.
  4. Stir in the cooked lentils, another third of the salt and the black pepper; cook 2 minutes until hot, then move the lentil mixture to a bowl.
  5. Heat the remaining half of the olive oil in the skillet over medium-low heat. Whisk the remaining third of the salt into the eggs, pour them in and stir gently until softly set and cooked to 160°F (71°C), about 3 minutes.
  6. Fill each romaine leaf with the lentil mixture and scrambled eggs, top with the cherry tomatoes and the remaining half of the cilantro, and spoon over the yogurt lime sauce.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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