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.
Note: You can substitute any of your favorite dried fruits and nuts for this recipe.
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.