Breakfast Lentils

 

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.

Serves 6

Ingredients:

2 cups Green/Brown Lentils, soaked overnight

2 onions, diced finely

1 Red Capsicum, thinly sliced

6 Mushrooms, sliced (optional)                                                      

1 Tbs Cumin, ground

1 Tbs Coriander, ground

1 Tbs Celtic Salt

3/4 cup Tomato Paste

1 cup Parsley, finely chopped

4 cloves Garlic, crushed

Accompaniments:

Tomato

Cucumber

Spring Onions, finely sliced

Radish, finely diced

Kale or other greens, finely sliced

Olive Oil

Cayenne Pepper

1. Cover the lentils with water and soak overnight.
2. 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)
3. Fry the onion in the olive oil until soft and slightly browned. Add the red capsicum and mushrooms and fry until soft.
4.  Drain the lentils and combine with the onion, capsicum and mushroom mixture.
5. 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).
6. Let the lentils simmer in the sauce for 5 minutes.
7. 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

OR

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