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This makes for a wonderful weekend brunch, or a quick breakfast-for-dinner any day of the week!
5 slices bread (sourdough or whole wheat)
3/4 cup (175 mL) skim milk
1 1/2 cups (375 mL) cooked split red lentils
1 cup (250 mL) finely chopped broccoli
1/3 cup (75 mL) shredded Asiago cheese
1/3 cup (75 mL) shredded Parmesan cheese
1/4 cup (60 mL) bacon bits
TO PREPARE 1 1/2 CUPS (375 ML) COOKED SPLIT RED LENTILS: Combine 1/2 cup (125 mL) split red lentils with 1 1/2 cups (375 mL) water. Bring to a boil, cover, reduce heat and simmer for 5-7 minutes until lentils are tender. Drain any excess liquid and let cool.
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