Make this a staple dish
Upgrade your breakfast dishes to a new level with these hearty, savory breakfast lentils. Truthfully, you can add them as a side or as part of your main dishes, too. A steaming bowl of this tomato-based dish will kick-start your day on the right note. Tender lentils offer a satisfying chew, while the robust tomato floods your palate with a burst of comforting warmth. Earthy, wholesome lentils and the zesty, comforting embrace of tomatoes combine for a truly satisfying start to your morning.
This gluten-free breakfast dish is delicious and packed with nourishing goodness to power you through your day. Lentils have so many benefits. Lentils are great for a healthy heart, weight loss, fiber, plant protein and vitamin B and iron (Health Benefits of Lentils and Types). Their high protein content makes them an excellent meat alternative for vegetarians and vegans, aiding in muscle maintenance and repair. Nadiya Hussain, a British chef and author, inspired us with her lava fries recipe. We thought we would make something slightly healthier but equally satisfying and yummy.
Whip out a saucepan
This dish will help you add flair to your typical breakfast routine and is super easy. We’ll be honest here – lentils were only sometimes our go-to. We were trying to find dishes we would love to return to, and this one checks the box. We have these plum or pumpkin muffins for a sweet meal if you need more breakfast ideas.
Here’s how these breakfast lentils are made:
- Dice one medium onion and mince five garlic cloves. We use a store-bought jar for the minced garlic. Set aside. Open up the can of lentils and pour them into a strainer. Rinse the canned liquid from the lentils with water. Drain and set aside.
- Add the oil to a 3-quart saucepan on medium-high heat. Add the diced onions and cook until golden and translucent. Add the minced garlic and cook until fragrant (about 30 seconds to a minute).
- Reduce the heat to low-medium and add the remaining ingredients. Cook until the mixture has thickened (about 8-10 minutes). Serve and enjoy.
Questions and Answers
What foods would you pair this with?
You can add it as a side dish to your preferred main meal, eat it as a soup, spread it on toast or potatoes, or use it as a base for your eggs. The choice is yours!
What are some alternatives to Worcestershire sauce?
We would recommend using soy sauce as an alternative.
How should I store and reheat?
Store in an airtight container and refrigerate for up to five days or 3 months in a freezer. Microwave or add to a saucepan on low-medium heat on the stove to reheat until warm.
Savory Breakfast Lentils
Equipment
- 1 3-Quart Saucepan
- 1 Large Spoon
- 1 Knife
- Measuring spoon
- Strainer
- Can Opener
Ingredients
- 2 TBSP Extra Virgin Olive Oil
- 5 Cloves Garlic minced (we used a store-bought version)
- 1 Medium onion diced
- 1/2 TBSP Salt
- 1 TBSP Tomato Paste
- 1/2 TBSP Paprika
- 1/2 TBSP Cumin
- 1/2 TBSP Ground Coriander
- 2 oz Worcestershire sauce (check that this is gluten-free if necessary)
- 1 15.5 oz Can of Cooked lentils
- 1 TBSP Sugar Cane or white granulated
- 1/2 TBSP Apple Cider Vinegar
- 1 TBSP Chili sriracha
- 1 11 oz Can of tomato soup
Instructions
- Dice one medium onion and mince 5 garlic cloves if you don’t have a store-bought jar. Set aside.
- Drain the lentil can of liquids by pouring the lentils into a strainer. Rinse the lentils with water.
- In a large saucepan, add the oil on medium-high heat.
- Add the diced onions. Cook until golden and translucent.
- Add the garlic and cook until fragrant (about 30 seconds to a minute)
- Add the remaining ingredients to the saucepan. Reduce the heat to low-medium and cook until the mixture has thickened (about 8-10 minutes). Serve and enjoy.
Did you Try these Breakfast Lentils?
Drop us a comment down below if you made these! Want to check out some more breakfast ideas? Try our plum or pumpkin muffins for a sweet meal.