I love breakfast, and I love the earthy taste you get with lentils. It’s a perfect ingredient that’s easy and quick to cook, and goes well with savory and sweet flavors. You can substitute any of your favorite dried fruits and nuts for this recipe.
Vegan note: use agave or maple syrup in place of honey
1/2 cup lentils
1 tbsp. walnuts
1 tbsp. dried cranberries
1 tbsp. yellow raisins
1/2 cup canned chickpeas, drained and rinsed
1 tbsp. honey
1 tbsp. ground flax-seed
2 tbsp. whole oats
dash of cinnamon
Heat a medium pot with 2 1/2 cups of water up to a boil. Add the lentils and quinoa, turn the heat down to a simmer, cover the pot and cook for 15 minutes.
Add in the chickpeas and cook another 5 minutes until the lentils are soft, and the quinoa has opened up and you can see the curls.
Drain excess water, and let sit 5 minutes, fluff with fork.
In a large bowl combine the lentils, chickpeas, and quinoa mix. Fold in the walnuts, dried cranberries, yellow raisins, ground flax-seed, and whole oats.
Sprinkle the top with a dash of cinnamon and drizzle with honey and enjoy!
Let me know what you think in the comments below, and happy cooking!