Breakfast
Scrambled Lentils
Serves
1
Prep in
5 minutes
Cooks in
15 minutes
Just because your fresh ingredients are a touch on the low side, doesn't mean that breakfast needs to be boring.
Key Facts
- High in protein & fibre
- Super easy
- Nutritionally balanced
- Gluten free
Ingredients
- 1 organic egg
- 1/3 cup tinned lentils
- Greens (e.g. fennel tops, parsley, kohlrabi leaves)
- 1/2 onion & fennel scraps
- Handful cherry tomatoes
- 1/2 avocado
- Sauerkraut
- juice of 1/2 lemon
- coconut oil
Preparation
01
Chop the onion, add to a sauté pan with 1/2 teaspoon coconut oil, cook gently to soften for 5 minutes.
02
Halve the tomatoes, chop the fennel, add & continue to cook for a couple more minutes.
03
Add the lentils, toss to warm, crack in the egg, scrambled through.
04
Add the shredded greens, letting them wilt for a minute.
Serve topped with plenty of avocado, sauerkraut & lemon juice.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
