Mineral-rich, high fiber and low GI, lentils make the perfect breakfast food. Packed with b vitamins and iron and high in cholesterol-lowering fiber, breakfast lentils are a great healthy start to your day and are super hearty so they keep you feeling full right up to lunch time.
This is a very simple and healthy breakfast recipe, made even more effort-less with the use of tinned lentils, you could however substitute these with about 2-3 cups of cooked lentils if you prefer. With the addition of lemon and parsley you have a great quick meal full of all the good things to keep your belly and your body happy and healthy.
Serve over warm multigrain toast for a quick and easy to prepare vegan breakfast; also great with a little vegan cheese or a dollop of natural yoghurt for a vegetarian version.
Preparation time: 10mins // Serves 2
- 1 tbs olive oil
- 1 x 390g (14 oz) tinned brown lentils
- 2 garlic cloves, minced
- 2 shallots/green onions, thinly sliced
- 1-2 tsp soy sauce/tamari
- ½ tsp paprika
- ½ tsp white pepper
- 1 lemon
- 2 tbs fresh parsely, roughly chopped
- slices of multigrain bread, toasted
- tahini or your favourite non-dairy spread
In a good sized frypan or skillet heat the olive oil over a medium heat. Add the garlic and shallots, fry for 1 minute, add the lentils and season with the soy sauce, paprika and white pepper, continue to cook for 3-4 minutes.
Add a good squeeze of lemon juice and stir through the chopped parsely, check the seasoning and add more soy sauce if desired.
Serve hot over warm multigrain toast spread with tahini or a non-dairy spread for a perfectly healthy and filling vegan breakfast.
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