Bacon, Squash & Lentil Breakfast Bowl – Lentils.org

Bacon, Squash & Lentil Breakfast Bowl

  By lentilsorg  ,     

October 27, 2015

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  • Prep: 30 Minutes
  • Cook: 45 Minutes
  • 30 Minutes

    45 Minutes

    1 Hour 15 Minutes

  • Yields: 4
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Directions

  1. To make the herb oil: add parsley, chives, oil, lemon zest, salt, and pepper to a blender and blend until smooth. Taste and adjust seasonings as needed – set aside.
  2. Add lentils and bay leaves to a medium saucepan and cover with water. Cover, bring to a boil, reduce heat and simmer for 25 minutes until lentils are tender. Drain and set aside.
  3. Preheat oven to 425˚F (220˚C). In a large bowl, toss together squash, potatoes, olive oil, salt, and pepper. Pour onto a parchment lined baking sheet and roast for 30 minutes, stirring twice. Remove from oven.
  4. Arrange kale on top of roasted squash and potatoes and roast for another 5 minutes until kale is soft and crispy in places. Remove from oven and place in large bowl.
  5. Set a large skillet over medium-high heat and fry bacon until crisp. Remove cooked bacon with a slotted spoon to a paper towel lined plate. Add the chopped onion to bacon fat and sauté until translucent, about 5 minutes. Stir in minced garlic and cook another 2 minutes. Stir in the cooked lentils, red wine vinegar, and chili flakes. Add this to the bowl of roasted vegetables. Add cooked bacon, and gently stir in 1 Tbsp (15 mL) of the herb oil.
  6. Set a large saucepan with water over high heat and bring it to a boil. Reduce heat to barely simmering and add white vinegar. Crack each egg into a teacup and gently slip into hot water. Poach to desired doneness. Remove to a paper towel lined plate.
  7. Divide lentil and squash mixture into four bowls. Top with shaved Parmesan cheese, poached eggs, and drizzle with herb oil.

Ingredients

HERB OIL:

2 Tbsp (30 mL) chopped parsley

2 Tbsp (30 mL) chopped chives

⅓ cup (75 mL) extra virgin olive oil

1 Tbsp (15 mL) lemon zest

dash, salt and ground black pepper

BREAKFAST BOWL:

1 cup (250 mL) green lentils

2 bay leaves

1 medium butternut squash, peeled, seeds removed and cut into ½ inch (1 cm) cubes

1 large potato, cut into ½ inch (1 cm) cubes

3 Tbsp (45 mL) extra virgin olive oil

½ tsp (2 mL) salt

¼ tsp (1 mL) ground black pepper

4 cups (1 L) kale, centre rib removed and torn into pieces

3 bacon slices, chopped

1 onion, diced

3 garlic cloves, minced

1 Tbsp (15 mL) red wine vinegar

¼ tsp (1 mL) red chili flakes

1 Tbsp (15 mL) white vinegar

4 large eggs

½ cup (125 mL) shaved Parmesan cheese

00:00

Nutrition Facts

Serving Size1 2/3 cups (400mL)
Calories650
Sodium930 mg
Potassium1069 mg
Protein28 g
Cholesterol200 mg
Sugar5 g
Total Fat41 g
Saturated Fat9 g
Total Carbohydrates45 g
Dietary Fiber12 g