Breakfast Lentils

Printable Recipe

Lentils are inexpensive, non-perishable, and a great addition to your pantry.  Whether you buy them dry or canned, they are a great source of protein and low in fat. Leftover lentils can be used in soups or salads.


  • 1 cup lentils (I used sprouted lentils, but any of the firmer varieties will do)
  • 3 cups water or stock
  • 1 diced onion
  • 1 tbsp. olive oil or vegetable oil
  • 1 clove garlic
  • 4 or 5 cups fresh mixed vegetables, diced and/or grated (this is a great way to use vegetables that may be going soft in your fridge)
  • salt and pepper


  1. Rinse lentils and add to the water in a medium saucepan with a little salt.
  2. Bring to a boil and cook until the lentils are just tender. Drain.
  3. While lentils are cooking, sauté the vegetables in a pan, starting with the firmest.
  4. Sprinkle with a little salt and pepper as you add each one.
  5. When the vegetables are tender-crisp, add the cooked lentils and toss. Season to taste. (Pesto on this works well too)
  6. Top with a poached egg, if desired and enjoy.
  7. The mixture keeps well and can easily be reheated for another breakfast or two