Savory Breakfast Lentils Open-Faced Sandwich
Wholesome, fresh ingredients and vibrant flavors with hearty lentils in a rich tomato-based sauce layered between tender, garlic Swiss chard and roasted tomatoes bursting with flavor, all on a base of creamy, velvety ricotta on toast. 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 Medium or large pan
- 1 Large bowl (if you want to blanche the Swiss Chard)
- 1 Large Pot (if you want to blanch the Swiss Chard)
- 1 Small bowl
- 1 Knife
- 1 Juicer
- 1 Oven-friendly medium-sized dish
- 1 Whisk or fork
- Measuring spoons and cups
- Cheesecloth
Ingredients
- Grape Tomatoes:
- 12 oz Grape tomatoes
- 1/2 tsp Salt
- 1 tsp Italian seasoning
- 1/2 tsp Garlic granules
- 1/2 TBSP Olive oil
- Greens:
- 1 bunch Swiss Chard
- 2 TBSP Olive oil
- 1/2 tsp Salt
- 1/2 Lemon for juice
- 3 cloves Garlic (minced)
- Pesto Riccota:
- 2 TBSP Preferred Pesto
- 1 15 oz Ricotta
- 1 tsp Salt
- 1 Loaf of Bread of Choice We recommend sourdough bread if you don't have allergies
- 1 Quart Savory Breakfast Lentils
Instructions
- You can start by setting up your station and gathering ingredients. To set up your station, line an oven-friendly dish with aluminum foil. Fill an 8-quart pot with water and set it to boil on your stove. Preheat the oven to 400℉/ 200℃. Lay cheesecloth over a medium-sized bowl.
- Spoon the tub of ricotta over the cheesecloth in the medium bowl, removing any additional liquid. Allow it to rest and set it aside.
- Rinse the grape tomatoes with water and place them in the dish lined with aluminum foil. Add 1/2 TBSP olive oil to the tomatoes and sprinkle salt, Italian seasoning, and garlic granules. Use your fingers to massage the oil and seasonings into the tomatoes until they are all coated. Set aside.
- Chop the Swiss chard into 1/2 inch pieces.
- Once the oven is preheated, place the tomatoes in and let it roast for 20 minutes.
- While the tomatoes are roasting, add the swiss chard to the boiling water to blanch for 1-2 minutes. While the chard is blanching, fill a large bowl with water and ice.
- Drain the water from the greens and place the greens into the ice bath to stop them from cooking for about 2 minutes.
- While the greens are in the ice bath, heat 2 TBSP olive oil to a pan on medium-high heat.
- Add minced garlic to the oil and cook until fragrant (30 seconds to 1 minute).
- Remove the greens from the ice bath and place them into the pan. Add salt and juice 1/2 lemon over the greens. Cook until wilted, about 10 minutes.
- Remove the tomatoes from the oven and set aside after 20 minutes.
- Finally, for the ricotta lift the cheesecloth and dump out excess liquid. Transfer the ricotta to the bowl and combine the pesto and salt with a whisk or fork until well incorporated.
- Toast slices of your preferred bread.
- Spread the desired amount of ricotta onto the bread, then top of with swiss chard.
- You can heat the lentils (we do) in the microwave or a small saucepan. If you choose to do this, it will add 1-5 minutes. You can also add them cold. Add this to the top of the chard.
- Finally, add the roasted tomatoes and add more salt to taste if needed.