Breakfast Lentils

Thanks to Veggie Num Num and Meatless Monday.

Ingredients

• 1 14 oz can brown lentils
• 2 garlic cloves, minced
• 2 green onions, thinly sliced
• 1-2 tsp low sodium soy sauce
• 1/2 tsp paprika
• 1/2 tsp pepper
• Juice from 1/4 lemon
• 2 tbsp fresh cilantro, roughly chopped
• 4 slices whole wheat bread, toasted
• Tahini, to taste

Instructions

1. Place a few spoonfuls of water in a skillet over medium heat.
2. Add the garlic and green onions and sauté for 1 minute, or until veggies begin to become fragrant.
3. Add the lentils and season with soy sauce, paprika, and pepper and cook for 3-4 minutes more, or until the onion becomes translucent.
4. Add a good squeeze of lemon juice. Add the chopped cilantro and stir. Taste for seasoning and add more soy sauce if desired.
5. Spread the tahini to taste over the whole wheat toast. Spoon the spiced sautéed lentils over the tahini and enjoy.