by Jon Hawkins
In our household, I am the designated cook every Sunday. My wife calls me “Sunday Chef”. The problem with that label is the expectations. Have you ever had a mental block as to what to fix for breakfast? Did you want something savory, without reverting to the same egg dishes you have on permanent repeat? Then give this savory oatmeal recipe a try. It combines oats with fast-cooking red lentils, for a nice hit of protein, and leaves plenty of options for add-ons and garnishes. This recipe is inspired by one of our recipe books (which my wife rarely uses) called “The Oh She Glows Cookbook”. I adjusted it according to our palate preference. You can add your own preferred toppings like tofu, seitan, avocado, and many more. Give it a try and tell me what you think.
Ingredients
- 2 cups vegetable broth
- 1 cup rolled oats
- 2/3 cup red lentils
- 2 cloves garlic, minced
- 1/4 cup chopped onion
Instructions
- Bring the vegetable broth to a boil. For vegetable broth, you can use water with a little of your favorite seasonings to taste. I use a granulated mushroom seasoning I get in Asian markets (use the kind without MSG), nutritional yeast flakes, and some granulated garlic.
- Stir in the onion, garlic, lentils and oats into the broth, and boil on medium heat for 10-12 minutes, until the lentils are soft.
- Add your favorite fixings and garnishes (see section below) and enjoy!
Fixings and Garnishes
Here’s where we can “dress up” this dish so it isn’t boring. We can change up how we fix this dish up, in order to preserve variety. We can fix this up with such things as:
- Sliced Avocado
- Hummus
- Fresh Diced Tomatoes
- Sliced Green Onions
- Salsa
- Olives
- Diced Cucumber