From the Oh She Glows cookbookby Angela Liddon
The only thing I did differently in this already healthy dish was to add an egg (which, obviously, de-veganized the recipe).
My egg addition had little to do with any health considerations but rather a craving for a nice, runny egg yolk atop my lentil-oat concoction. That’s probably THE most taboo thing to do with recipe from a celebrated vegan cookbook and for that – I am sorry. But not too sorry cause it was DEElicious! (Although it tastes great without the egg too.)
We’ll let you decide egg or no egg, but first – a little note about a protein source we should all be enjoying – lentils.
Lending us a whole whack of protein and fiber, lentils lower cholesterol, stabilize blood sugar, and improve our energy levels. No buts about this legume.
Ingredients
1/3 cup large flake rolled oats
1/4 cup red lentils
1 – 1 cups veggie broth
1 small clove garlic, minced
1 small shallot, minced
Sea salt
Optional toppings:
Avocado slices (or guacamole)
Tomato slices (and/or salsa)
Organic, free-range egg
Green onion
Herbs (cilantro/ parsley/ basil)
Method
1.Stir together oats, lentils, broth, garlic and shallot together in a medium pot. Turn heat up to medium/ high to bring the mixture to a boil.
2.Once boiling, reduce heat and let simmer for 8 to 12 minutes, until nicely thickened.
3.While oatmeal cooks away, prep your topping ingredients so that you can serve everything nice and warm.
4.When the oatmeal is done, add a little sea salt and pepper to taste and then remove from heat, dish up into bowls and top with your prepped toppings!
