Lentil Breakfast
Appetizers • European
Description
Lentil Breakfast
Ingredients
- Ground coriander 1 bunch
- Lentils 5 oz
- Garlic 4 cloves
- Onion 2 heads
- Za'atar 1½ spoons
- Natural Yogurt 5 oz
- Mint 3 spoons
- Corn Salad 1 bunch
- Spinach 0 oz
- Olive Oil 1½ spoons
- Lemon 1 piece
- Turmeric ½ spoons
- Grated Ginger Root 2 spoons
- Frozen green bean pods ½ glasses
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
For the lentil "oil," finely chop 1 onion, 2 cloves of garlic, a few lettuce leaves, and some herbs. Chop the spinach (removing any tough stems, if present). Zest half a lemon and squeeze out the juice (you will need 2–3 tablespoons).
Step 2
Heat 2 tablespoons of olive oil, reduce the heat, and sauté the finely chopped onion and garlic for five to six minutes. Add the spices and cook for another minute. Transfer to a bowl and let cool. Add the chopped spinach and lettuce leaves, herbs, lemon zest, lemon juice, yogurt, salt, and pepper. Mix everything well.
Step 3
For the flatbreads, soak the lentils in one liter of water for five hours or overnight, so they soften well.
Step 4
Pour boiling water over the green peas, add salt, bring to a boil, reduce the heat, and simmer for five minutes. Transfer to ice water. Drain in a colander.
Step 5
Blend the lentils in a blender along with the ginger, turmeric, and garlic, adding about 100–130 ml of water. Season with salt and pepper, then add the finely chopped onion, cilantro, and peas.
Step 6
Bake covered in a well-heated skillet with olive oil for three to four minutes on one side and slightly less on the other side, without the lid. Stir the dough before baking.
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