Breakfast Lentils with Garlic and Egg
I love a leisurely Saturday morning complete with a hot breakfast and a cup of coffee. However, breakfast foods do not have to be limited to the morning. For example, these Garlicky Breakfast lentils; they make a great dinner and heat up well for lunch leftovers. I certainly encourage my clients to think about breakfast for dinner as a way of coming up with more meal ideas. Today’s recipe is nutritious, filling and perfect for any time of day.
Ps. This is a “fridge cleaner” recipe because you can toss in whatever veggies you have on hand. I used spinach, peppers, tomatoes, mushrooms and celery mainly because I had them in fridge. Next time, I will may include some diced carrots, peppers and chopped kale.
- Serves: 3-4
- Prep time: 15 minutes
- Cook time: 10-12 minutes
Ingredients:
- 1 can (540mL) lentils, rinsed and drained
- 2 tbsp olive oil
- ½ cup fresh of parsley or ¼ tsp dried oregano
- 2 clove of garlic, minced
- 2 stocks celery, diced
- 1 bell pepper, sliced
- 4 mushrooms, sliced
- ½ cup cherry tomatoes, sliced
- 1 cup spinach
- 4 Eggs
Optional Topping: Basil, chives and/or parsley and sprinkled feta cheese
Instructions for Breakfast Lentils:
- Firstly, in an extra-large fry pan, heat olive oil over medium heat. Add parsley or oregano, garlic and celery. Sauté for a minute or two until slightly softened.
- Secondly, add veggies (peppers, mushrooms, tomatoes) to the fry pan. In addition, extra oil might be needed and pinch of salt to pull out the flavours.
- When veggies are softened, add spinach and toss to coat with oil for a minute or two.
- Add rinsed lentils to the fry pan. Stir veggies and lentils to combine.
- Remove garlicky lentils and veggies and set into serving bowls. Further, sprinkle with feta cheese over lentils.
- Finally, cook your eggs to your liking and place on top of garlicky lentils.
Breakfast Lentils with Garlic & Eggs
These Breakfast Lentils with Garlic & Eggs make a great meal for breakfast, lunch or dinner. So versatile, nutritious and filling!
Ingredients
- 1 can (540mL) lentils, rinsed and drained
- 2 tbsp olive oil
- ½ cup fresh of parsley or ¼ tsp dried oregano
- 2 clove of garlic, minced
- 2 stocks celery, diced
- 1 bell pepper, sliced
- 4 mushrooms, sliced
- ½ cup cherry tomatoes, sliced
- 1 cup spinach
- 4 Eggs
- Optional Topping: Basil, chives and/or parsley and sprinkled feta cheese
Instructions
- In an extra-large fry pan, heat olive oil over medium heat. Add parsley or oregano, garlic and celery. Sauté for a minute or two until slightly softened.
- Add veggies (peppers, mushrooms, tomatoes) to the fry pan. Add additional oil if needed and pinch of salt to pull out the flavours.
- When veggies are softened, add spinach and toss to coat with oil for a minute or two.
- Add rinsed lentils to the fry pan. Stir veggies and lentils to combine.
- Remove garlicky lentils and veggies and set into serving bowls. Sprinkle with feta cheese over lentils.
- Cook your eggs to your liking and place on top of garlicky lentils.