VEGETARIAN

Lentil Breakfast

Appetizers | European cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Lentil Breakfast

Ingredients

Ground coriander - 1 bunch
Lentils - 7.1 oz
Garlic - 4 cloves
Onion - 2 heads
Za'atar - 1½ spoons
Natural Yogurt - 7.1 oz
Mint - 3 spoons
Corn Salad - 1 bunch
Spinach - 1.8 oz
Olive Oil - 1½ spoons
Lemon - 1 piece
Turmeric - ½ spoons
Grated Ginger Root - 2 spoons
Frozen green bean pods - ½ glasses
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

For the lentil "oil," finely chop 1 onion, 2 cloves of garlic, a few lettuce leaves, and some herbs. Chop the spinach (removing any tough stems, if present). Zest half a lemon and squeeze out the juice (you will need 2–3 tablespoons).

Step 2

Heat 2 tablespoons of olive oil, reduce the heat, and sauté the finely chopped onion and garlic for five to six minutes. Add the spices and cook for another minute. Transfer to a bowl and let cool. Add the chopped spinach and lettuce leaves, herbs, lemon zest, lemon juice, yogurt, salt, and pepper. Mix everything well.

Step 3

For the flatbreads, soak the lentils in one liter of water for five hours or overnight, so they soften well.

Step 4

Pour boiling water over the green peas, add salt, bring to a boil, reduce the heat, and simmer for five minutes. Transfer to ice water. Drain in a colander.

Step 5

Blend the lentils in a blender along with the ginger, turmeric, and garlic, adding about 100–130 ml of water. Season with salt and pepper, then add the finely chopped onion, cilantro, and peas.

Step 6

Bake covered in a well-heated skillet with olive oil for three to four minutes on one side and slightly less on the other side, without the lid. Stir the dough before baking.