I adapted the recipe according to what I had in the kitchen (somehow we were out of red lentils!), and I added a few more orange things because I seem to have a real affinity for orange foods (remember this stew?).
Ok, so what was it like eating beans for breakfast? Fabulous! Not only was the lentil bowl delicious, but it was also filling, full of nutrition and made me feel all warm and cozy inside. Besides that, I feel like I’ve connected in some strange and miniscule way with other cultures in which breakfast beans are a regular occurance. Check out this article for pictures of (possibly authentic) breakfasts from around the world.
I cooked up the lentils at night and got 3 breakfasts out of the batch. It travels and reheats well, which is very important to me. Hannah recommends topping the lentil dish with cashews, brown sugar (if you like it a bit sweeter) and almond or soy milk. But I just ate it as is, and enjoyed every bite.
Sweet & Savoury Lentil Breakfast
1/2 cup split yellow lentils, soaked for 30 minutes (red lentils are better)
1 1/2 c. water
1 Tbsp. coconut butter
1/2 tsp. cinnamon
1/4 tsp. garam masala
1/4 tsp. allspice
pinch of salt
1 apple, peeled and grated
1 carrot, peeled and grated
1/4 cup raisins
6 dried apricots, chopped
Instructions: Combine in a saucepan: lentils, water, coconut butter, cinnamon, garam masala, allspice and salt. Bring to a gentle boil. Reduce heat to low and add grated apple, carrot, raisins and apricots. Cover partially and simmer until lentils are tender (about 25 min), stirring occasionally.
Inspired by this post at Dispatches from the Gypsy Roller.