Recipe: Breakfast lentils (instant pot)

In the middle of the night, I’m often researching recipes (I’m up at night with a newborn these days). I meant to make myself a lentil stew the next day with a recipe that I found online. I screen-capped the recipe and the next day I began to make it.

The only thing is, I screen-capped a bunch of recipes that night, and in my newborn haze, began cooking, but mashed together two completely separate recipes. I was reminded of that Friends episode where Rachel makes a trifle/shepherd’s pie for dessert. Remember that one? Classic.

My result,unlike Rachel’s, ended up being pretty delicious! They ended up like some sort of Italian lentil (if that’s a thing) – and I had it for breakfast with a fried egg on top (with a dash of hot sauce of course).

Lentils are a great source of protein and fibre (and it doesn’t spike your blood sugar, so it’s a great option for breakfast). It gave me a very sustained source of energy for the morning as I entertained 2 kids at home.

Lentils are also dirt cheap, and I’m sure you have some in your pantry. While we are social distancing in this COVID-19 pandemic, I’m using all my pantry staples (because situations like these are why we have stocked pantries, right!?) Food is not scarce where we are, but why not take stock of what you have and use it up before it expires?

If you come across lentils, give this recipe a try! It takes minutes to prepare, and the Instant Pot does the rest!

Lentils for Breakfast

Ingredients

  • 1 cup chopped celery
  • 1 diced carrot
  • 1 tbsp chopped garlic
  • 1, 19 ounce can of seasoned diced tomatoes (and their juice)
  • 1 cup of green lentils, rinsed
  • 3 cups of water
  • salt and pepper to taste

How to

  • Add all ingredients to the instant pot
  • Mix together
  • Close the lid and set the instant pot for 20 minutes (manual, high pressure)
  • Let it natural release for about 15 minutes. Release the rest of the pressure.
  • Voila! It’s done!
  • Top with an egg for breakfast, with hot sauce and salt and pepper to taste.
  • A nice dinner option would be to top with sour cream with a slice of baguette or sourdough. (That’s right, I see all of you out there making sourdough these days!)
  • Bon Appetit!

Author: Jackie

Jackie is a certified holistic nutritionist (with the Alive Academy out of Richmond, B.C.) in her spare time. Full-time she works in an office (like many of you!) and is always looking for ways to make her busy life happy and healthy. She is a mom to 2 lovely daughters, and a wife to a picky-eater husband who always keeps her on her toes when she is creating healthy recipes.

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