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3 Canadian turkey sausages
2 cups (500 mL) cooked whole green lentils
1 Tbsp (15 mL) olive oil
1 large onion, diced
1 medium sized butternut squash, cut into ½ inch cubes
1 large zucchini, cut into ¾ inch cubes
1 red pepper, diced
1 tsp (5 mL) garlic powder
1 tsp (5 mL) sweet paprika
to taste, salt and pepper
4 eggs, fried, or prepared as you wish
TIP: Batch-cook this dish (excluding eggs) up to 3 days ahead for a quick start to breakfast. Turn it into a hearty lunch by serving with two hard-boiled eggs. To cook whole green lentils, place ¾ cup (175 mL) dry lentils in a pot with 2 ¼ cups (560 mL) of water and boil for 20-25 minutes until tender and cooked through. For an extra short-cut you can also use canned lentils.
This recipe was prepared in partnership with Lentils.org and Canadian Turkey.