Lentil Breakfast Bowl
Prep Time: 15 Minutes
Total time: 35 Minutes
Servings: 10
Russet and sweet potatoes, lentils, barley, bell pepper, and Brussels sprouts are sauteed with garlic, shallots, and herbs and topped with an egg.
Ingredients
Directions
Nutrition
Ingredients
1 cup (250 mL) shallot, minced
4 cups (1 L) russet potatoes, peeled and diced
2 cups (500 mL) sweet potatoes, peeled and diced
5 cups (1.25 L) whole red lentils, cooked
5 cups (1.25 L) pearled barley, cooked
2 cups (500 mL) red bell pepper, small dice
2 cups (500 mL) Brussels sprouts, shredded thinly
Directions
- In a large heavy bottomed skillet, add the oil over medium heat. Add shallots and garlic and cook until translucent and aromatic, approximately 2-3 minutes.
- Increase heat to high and add potatoes. Toss to coat with oil and sauté until they begin to brown and become crispy.
- Add lentils, barley, peppers, and Brussels sprouts to pan and toss. Sauté to heat through and evenly disperse.
- Season with thyme, oregano, salt, and pepper.
- Plate evenly into bowls, garnish with parsley, and top with an egg.
Nutritional Information
- Serving Size: 1 1/2 cups (375 mL)
- Per serving:
- Calories 510
- Total Fat 21 g
- Saturated Fat 3 g
- Cholesterol 185 mg
- Carbohydrates 64 g
- Dietary Fibre 14 g
- Sugar 5 g
- Protein 20 g
- Sodium 800 mg
- Potassium 1015 mg
- Folate 254 mcg