Breakfast lentils

From the archives. These are tasty, absurdly easy, and low on the glycemic index, so you won't be ravenous again at ten. I always think that they'll be too weird to appeal to other people, since most of us are not at our most adventuresome at breakfast time, but history has proved me wrong. Maybe you will like them too. Originally posted in September 2004.

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.

Comments

[Kieran]

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!

[redfox]

Thanks very much.

Yes, we were out of town and while we were away, there were exciting DNS problems. Thanks for waiting around.

[Ginger]

Yes! I remember this from the first time you posted it - loved it! Thanks for the reminder.

[redfox]

Lately we've been having distinctly less healthful things for breakfast, particularly CAKE. I have no bones to pick with cakey breakfasts, by any means, but thought this would be a good change of pace.

[blueirises]

I missed mention of the kind of lentils photographed in this breakfeast meal?

[redfox]

I used the most unremarkable green or brown lentils you can find. Not the fancy black or Puy lentils, not split lentils (aka dal) -- just the dullest plain old lentils there are.

[eb]

Just made these for the first time. They are really good. Earthy, filling, not too heavy. I used raw peanuts though, and will probably stick with roasted next time. Huzzah.

[redfox]

Hooray! Yes, I do think roasted peanuts add a certain something extra good. Nice to know that using raw doesn't completely undermine the dish, though.

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