Winter has a reputation of calling for 'warm' breakfasts. Food requests are common in our home, and this morning for breakfast it was LENTILS. Cooked in a delicious cumin and coriander infused tomato sauce, this dish is sure to be enjoyed by all.
2 cups Green/Brown Lentils, soaked overnight
2 onions, diced finely
1 Red Capsicum, thinly sliced
6 Mushrooms, sliced (optional)
1 Tbs Coriander, ground
1 Tbs Celtic Salt
3/4 cup Tomato Paste
1 cup Parsley, finely chopped
4 cloves Garlic, crushed
Spring Onions, finely sliced
Radish, finely diced
Kale or other greens, finely sliced
- Cover the lentils with water and soak overnight.
- In the morning place the lentils in a saucepan and cover with water to reach 4 fingers width above the lentils. Bring to the boil, and then reduce to a simmer until lentils are soft and tender (approximately 20-30 minutes)
- Fry the onion in the olive oil until soft and slightly browned. Add the red capsicum and mushrooms and fry until soft.
- Drain the lentils and combine with the onion, capsicum and mushroom mixture.
- Add the cumin, coriander, salt and tomato paste to the lentils. If the lentil mixture is to dry add a little water at a time (1 Tbs).
- Let the lentils simmer in the sauce for 5 minutes.
- Just before serving, add the parsley and crushed garlic. Enjoy!
There are 2 ways to eat the lentils. Either on toast with avocado underneath and the vegetables on top with a drizzle of olive oil
with the lentils and vegetables on the plate and eaten with Lebanese bread [remember to tear off bits of bread and eat with your fingers] - sooooo MUCH fun for all and BONDING!
'To the end that my glory may sing praise to thee, and not be silent. O LORD my God, I will give thanks unto thee for ever.' Psalm 30:12
Posted by Melissa