Lentil Breakfast
2 servings
20 minutes
Lentil breakfast is a vibrant and healthy start to the day, inspired by Mediterranean cuisine traditions. The soaked lentil patties acquire a tender texture and rich flavor thanks to aromatic spices, fresh ginger, and greens. They are complemented by a refreshing cream made of yogurt, lemon juice, and spinach, which adds balance and freshness to the dish. This breakfast combines the benefits of plant proteins and vitamin-rich ingredients, making it ideal for those seeking healthy eating. Similar recipes are found in Eastern cuisines where lentils are a staple in many dishes due to their nutritional value. It is perfect for a refreshing morning meal and can be served as a standalone dish or alongside vegetables and greens.
1
For lentil 'oil', finely chop 1 onion, 2 garlic cloves, a few lettuce leaves, and herbs. Chop the spinach (removing tough stems if any). Zest half a lemon and squeeze out the juice (you will need 2-3 tablespoons).
- Onion: 2 heads
- Garlic: 4 cloves
- Green salad leaves: 1 bunch
- Spinach: 50 g
- Lemon: 1 piece
2
Heat 2 tablespoons of olive oil, reduce the heat, and sauté finely chopped onion and garlic for five to six minutes. Add spices and sauté for another minute. Transfer to a bowl and let cool. Add chopped spinach and lettuce leaves, herbs, lemon zest, lemon juice, yogurt, salt, and pepper. Mix everything well.
- Olive oil: 1.5 tablespoon
- Onion: 2 heads
- Garlic: 4 cloves
- Za'atar: 1.5 tablespoon
- Green salad leaves: 1 bunch
- Spinach: 50 g
- Lemon: 1 piece
- Greek yoghurt: 200 g
- Salt: to taste
- Ground black pepper: to taste
3
For the flatbreads, soak the lentils in a liter of water for five hours or overnight to soften well.
- Lentils: 200 g
4
Pour boiling water over green peas, add salt, bring to a boil, reduce heat, and cook for five minutes. Transfer to ice water. Drain in a colander.
- Frozen green peas: 0.5 glass
- Salt: to taste
5
Blend the lentils with ginger, turmeric, and garlic, adding about 100–130 ml of water. Season with salt and pepper, then add finely chopped onion, cilantro, and peas.
- Lentils: 200 g
- Grated ginger: 2 teaspoons
- Turmeric: 0.5 teaspoon
- Garlic: 4 cloves
- Salt: to taste
- Ground black pepper: to taste
- Onion: 2 heads
- Fresh cilantro (coriander): 1 bunch
- Frozen green peas: 0.5 glass
6
Bake covered in a well-heated pan with olive oil for three to four minutes on one side and slightly less on the other side, without a lid. Mix the dough before baking.
- Olive oil: 1.5 tablespoon
