Savory Breakfast Lentils
Earthy, wholesome lentils and the zesty, comforting embrace of tomatoes combine for a genuinely satisfying start to your morning. Disclaimer: This post may contain affiliate links, which means we will receive a commission if you purchase through those links at no extra cost.
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.