Bacon, Squash & Lentil Breakfast Bowl – Lentils.org

Name: Bacon, Squash & Lentil Breakfast Bowl – Lentils.org
Ingredients: HERB OIL:; 2 Tbsp (30 mL) chopped parsley; 2 Tbsp (30 mL) chopped chives; ⅓ cup (75 mL) extra virgin olive oil; 1 Tbsp (15 mL) lemon zest; dash, salt and ground black pepper; BREAKFAST BOWL:; 1 cup (250 mL) green lentils; 2 bay leaves; 1 medium butternut squash, peeled, seeds removed and cut into ½ inch (1 cm) cubes; 1 large potato, cut into ½ inch (1 cm) cubes; 3 Tbsp (45 mL) extra virgin olive oil; ½ tsp (2 mL) salt; ¼ tsp (1 mL) ground black pepper; 4 cups (1 L) kale, centre rib removed and torn into pieces; 3 bacon slices, chopped; 1 onion, diced; 3 garlic cloves, minced; 1 Tbsp (15 mL) red wine vinegar; ¼ tsp (1 mL) red chili flakes; 1 Tbsp (15 mL) white vinegar; 4 large eggs; ½ cup (125 mL) shaved Parmesan cheese

www.lentils.org

This breakfast bowl brings so much to the table - literally! Bacon, squash, and lentils make this hearty morning treat a great way to fill you up and start your day off right.

Keywords

bowls
north american
roasting
whole green
gluten-free
home cook
english
eggs
kale
pork
winter

View Original

Share this recipe:

Ingredients

HERB OIL:
2 Tbsp (30 mL) chopped parsley
2 Tbsp (30 mL) chopped chives
⅓ cup (75 mL) extra virgin olive oil
1 Tbsp (15 mL) lemon zest
dash, salt and ground black pepper
BREAKFAST BOWL:
1 cup (250 mL) green lentils
2 bay leaves
1 medium butternut squash, peeled, seeds removed and cut into ½ inch (1 cm) cubes
1 large potato, cut into ½ inch (1 cm) cubes
3 Tbsp (45 mL) extra virgin olive oil
½ tsp (2 mL) salt
¼ tsp (1 mL) ground black pepper
4 cups (1 L) kale, centre rib removed and torn into pieces
3 bacon slices, chopped
1 onion, diced
3 garlic cloves, minced
1 Tbsp (15 mL) red wine vinegar
¼ tsp (1 mL) red chili flakes
1 Tbsp (15 mL) white vinegar
4 large eggs
½ cup (125 mL) shaved Parmesan cheese