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Lentils on Fried Bread

Active Time: 15 minutes
Total Time: 25 minutes
  • Vegan
  • Vegetarian
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Why we love it:

Does this sound plain? Boring? Maybe it is and that’s why it's awesome! Let’s call it humble or unassuming instead, and celebrate that the small ingredient list and contrasting textures make for a speedy and warming meal.

Ingredients

  • 2 cups Green Lentils (dried)
  • 4 cups Water
  • 2 teaspoons Kosher Salt (divided)
  • 1 Tablespoon Tomato Paste
  • 1 teaspoon Worcestershire Sauce
  • 2 Tablespoons Unsalted Butter (divided, omit for vegan)
  • Bread (a loaf of nice sourdough, batard, or olive)
  • 4 Tablespoons Extra Virgin Olive Oil
  • 1 clove Garlic
  • 4 cups Butter Lettuce
  • 2 Tablespoons Salad Dressing (vinaigrette)
  • 4 Mandarin Orangess
  • Parmesan Cheese (to taste)
  • 3 Green Onions

Cooking Instructions

  • 1. LENTILS

    Combine the water and lentils with ½ of the salt in a pot and bring to a boil over high heat. Once boiling, stir and partially cover. Simmer, stirring occasionally, for about 15 minutes or until the water has reduced to below the surface of the lentils and they are tender but holding their shape.

    If you need to cook them a little longer, keep simmering - they typically take between 15 -20 minutes but can vary.

  • 2. SEASON

    When the lentils are mostly tender, stir in the tomato paste, Worcestershire sauce, and ½ of the butter (if using). Taste and add another pinch of salt if needed. There should still be some water creating a bit of a broth around the lentils. If they’re totally dry, add another ⅛ cup of water, and if they’re too wet, remove the cover and turn up the heat to boil and reduce the liquid down.

  • 3. BREAD

    Slice 4 thick slabs of bread - at least 1 - 1.5” thick. In a large heavy sauté pan add the olive oil and remaining butter (if using). Nestle the bread in and cook over medium-high heat for 2 - 3 minutes or until the bread is richly golden brown and crispy. Flip, repeat. When done, remove to a cutting board and rub the surface with the whole clove of garlic (peeled first).

  • 4. SALAD + FRUIT

    Toss the lettuce with your preferred vinaigrette. Slice or peel the fruit.

    Slice the green onions.

  • 5. SERVING

    Serve a slice of toast piled high with lentils and any sauce. Top with parmesan curls and chopped green onion.

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Substitutions

  • GLUTEN FREE:
    use your fave GF bread for the toast
  • VEGAN:
    omit the butter and use vegan worcestershire or a bit of dijon or miso for depth
  • LENTILS:
    a can of pinto beans, white beans, or garbanzo beans will taste great too; you could smash them a bit with a fork to get a finer consistency
  • PUT AN EGG ON IT:
    always a good idea
  • FRUIT:
    serve with whatever is bright and in season
  • MUST HAVE MEAT:
    sauté ground turkey, chicken, lamb, or beef in a separate pan and when the lentils are cooked add them to the meat with the tomato paste, etc. OR, cook some sliced sausages and layer them on top of the lentils on the toast
  • MAKE IT FASTER:
    red lentils will cook in about 7 minutes! Use half as much water
  • KIDS CORNER:
    my kids will eat a fork full of lentils if presented on the side, so I spoon some out. Cut the toast into “sticks” and they enjoy them. I may steam some broccoli or add the egg for them to round it out

Prep Ahead & Use It Up

Cook the lentil mixture ahead, it holds up really well

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