Lentil Breakfast Bowl – Lentils.org

Lentil Breakfast Bowl

  By lentilsorg  ,   

November 30, 2018

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Many say breakfast is the most important meal of the day. Keep things interesting by introducing lentils and you'll never consider skipping it ever again!

  • Prep: 15 Minutes
  • Cook: 20 Minutes

  • 15 Minutes

    20 Minutes

    35 Minutes

  • Yields: 10
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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.

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

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Nutrition Facts

Serving Size1 1/2 cups (375 mL)
Calories510
Sodium800 mg
Potassium1015 mg
Protein20 g
Cholesterol185 mg
Sugar5 g
Total Fat21 g
Saturated Fat3 g
Total Carbohydrates64 g
Dietary Fiber14 g