Lentils.org

Recipe by

Lentils.org

View All

Lentil Breakfast Bowl

Prep Time: 15 Minutes

Total time: 35 Minutes

Servings: 10

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    ⅔ cup (150 mL) canola oil

    1 cup (250 mL) shallot, minced

    5 each, garlic cloves, minced

    4 cups (1 L) russet potatoes, peeled and diced

    2 cups (500 mL) sweet potatoes, peeled and diced

    5 cups (1.25 L) whole red lentils, cooked

    5 cups (1.25 L) pearled barley, cooked

    2 cups (500 mL) red bell pepper, small dice

    2 cups (500 mL) Brussels sprouts, shredded thinly

    1 Tbsp (15 mL) dried thyme

    1 Tbsp (15 mL) dried oregano

    1 Tbsp (15 mL salt

    ½ Tbsp (7 mL) pepper

    1 cup (250 mL) parsley, leaves minced

    10 each, eggs, fried over easy


Directions

  1. In a large heavy bottomed skillet, add the oil over medium heat. Add shallots and garlic and cook until translucent and aromatic, approximately 2-3 minutes.
  2. Increase heat to high and add potatoes. Toss to coat with oil and sauté until they begin to brown and become crispy.
  3. Add lentils, barley, peppers, and Brussels sprouts to pan and toss. Sauté to heat through and evenly disperse.
  4. Season with thyme, oregano, salt, and pepper.
  5. Plate evenly into bowls, garnish with parsley, and top with an egg.

Nutritional Information

  • Serving Size: 1 1/2 cups (375 mL)
  • Per serving:
  • Calories 510
  • Total Fat 21 g
  • Saturated Fat 3 g
  • Cholesterol 185 mg
  • Carbohydrates 64 g
  • Dietary Fibre 14 g
  • Sugar 5 g
  • Protein 20 g
  • Sodium 800 mg
  • Potassium 1015 mg
  • Folate 254 mcg