Breakfast Lentils

Breakfast

Jan 22

Written By Ben McElroy

Why Make It?

Leftover lentils are perfect for the next morning. Throw together a quick cucumber salad and you have a great start to the day.
Yogurt, lentils, and cucumbers create a satisfying meal that is both delicious & healthy.

Keys to Success

This recipe really comes together with the cucumber salad. Using fresh herbs and adjusting seasoning with salt and vinegar makes all the difference.
The yogurt works best with the consistency of plain. If you have a greek yogurt, have water to get the same consistency.

Go To Recipe

Author Thoughts

This recipe is based on our Turmeric Ginger Dal but really any dal recipe could be used. The best part of dal is its versatility. When I have left over lentils or beans in the fridge it makes planning meals much easier. In regions where legumes are staples, they are often eaten for breakfast. Expand your breakfast options and consider lentils for breakfast.

Breakfast Lentils

Makes: 4 | Prep Time: 5 min | Cook Time: 0 min | Total Time: 5 min

Ingredients

Turmeric Ginger Dal
rice or flatbread
½ cup yogurt

Cucumber Salad

1 cucumber
10 mint leaves
1 tsp dried mint
2 tsp white wine vinegar
salt [to taste]

Instructions

Salad: Dice the cucumbers into ½ inch pieces. Thinly slice the mint. To a bowl add the cucumber vinegar, salt, dried mint, and fresh mint.
Lentils: If using leftover lentils, add a little water since they can thicken up in the refrigerator. Consider adjusting seasoning with vinegar and salt.
Assemble: Add the rice or flatbread, dal, yogurt and cucumber salad to a bowl.