Breakfast lentils

We like savory breakfasts in these parts, but are not remotely capable of making a hot breakfast on weekdays. Omelettes and the like are lovely on Saturday mornings, but require too much coordination for Tuesdays. So there are a couple of dishes I've developed that I can make very easily in bulk, and which dress up quickly and appetizingly in the morning. One of them is what we call "breakfast lentils." Here you see them with yogurt, red onion, and lightly pickled cucumber.

I don't know quite what inspired me to invent this recipe, but I'm glad I did -- it's very easy (no measuring) and reliably good. It takes a lot of different condiments happily, so if we feel like variety, we can provide it in what we dump on top, though to be honest, my morning self is generally quite all right with monotony. The only trouble with it is that it's just as good for snacks as it is for breakfast, and because it's nutritionally virtuous, I don't tend to stop myself for eating it at four in the afternoon or eleven-thirty at night, so it's always getting used up before planned.

Here you see the ingredients, assembled beforehand. The sugar bowl is actually our salt cellar, and I don't always use the ground fenugreek. It's a nice addition, but a pretty subtle one, and the dish is perfectly delicious without it. The crispy onions are required, though. They're Thai, I think, and about a dollar per container. I get mine at my local, mainstream supermarket, but of course they're also available at various Asian markets.

First I put a couple or few handfuls of lentils, picked over, into the pan. Exact quantities are not in the spirit of this dish -- the only thing that matters is the proportion of water to lentils, and even that winds up being adjustable as they cook.

Next, add about a third or half as many unsalted, roasted peanuts as lentils. It's a legume party! The peanuts can be left whole (most will split in half as you cook them), or you can roughly chop some or all of them.

A couple of heaping tablespoons of onions go in, as well. They will of course uncrisp as they simmer; sometimes I put more on top when I serve them, so we get both textures. Add salt, pepper, and fenugreek, too.

Add water to cover.

Simmer, partially covered, until the lentils are soft but not mushy, adding water as needed. If things seem too soupy toward the end, just take off the lid and turn up the heat a bit. Keep in mind that the lentils will dry and thicken up a bit as they cool, so don't let things get completely dried out.

Adjust the seasoning. Let them cool to room temperature, and store in the refrigerator. They're good cold, at room temperature, or reheated. I love them with yogurt, but also mixed with peas, or over rice.

They aren't the prettiest food in the world, but we like 'em.

Posted by redfox at September 09, 2004 10:17 AM (recipes) | Comments (2)

Comments

Nice to be able to see your site again, I couldn't for a while there. I don't know at which end the trouble lay.

I've only recently found the Hungry Tiger but it's a beautiful, intelligent and soothing site. Long may you continue cooking fantastic vegetarian food and writing about it!

Posted by Kieran at September 29, 2004 07:04 AM

all breads | breakfast | dinner reports | drink | eating out | essays | etcetera | lunch | news | recipes | salads | snacks | soups | sweets | tips | travel | vegetables | weekly meals |