Make this high protein Lentils and Greens Toast for a flavorful, savory breakfast that's great to prep ahead of time for a quick meal in minutes. This toast is totally plant-based, for a healthy breakfast!
This toast is such a hearty breakfast!
Lentils for protein and fiber. Spinach, which has a surprising amount of protein itself, as well as micronutrients. And sprouted bread, for even more protein and healthy carbohydrates.
If you're looking to get more protein and nutrients in at breakfast, this lentils and greens toast is for you!
Jump to:
Why I love this Lentils & Greens Toast
- Savory breakfast without meat - it can seem hard to find savory breakfast options since many 'traditional' savory breakfasts include meat, dairy, or eggs. Lentils are a great solution - they've got that umami flavor which is great if you're feeling like eating something savory
- Easily made gluten-free - if you are not allergic to gluten, I recommend using a sprouted bread or sourdough for this toast - both can be a good option for those who are a little sensitive to gluten. If you're fully gluten-free, feel free to use your favorite gluten-free bread (or even a gluten-free sourdough!)
- Nutrient-dense - I talk a lot about eating three servings of beans each day. This toast is the perfect vessel to sneak in some beans in the morning
- Veggies at breakfast - it can also be hard to get veggies at breakfast, this dish makes it easy!
- Great as meal prep - cook up a batch of these lentils and greens, then warm them up each day for your toast
- Also a great lunch or snack - I've been talking about eating this toast for breakfast, but it would also make a delicious lunch or filling snack
Ingredient Notes & Substitutions
- Vegetable Broth: to add a bit more flavor, cook the lentils in broth instead of water. If you don't have broth, water works just fine.
- Shallot: shallots are similar to onions, just slightly more mellow. I like their flavor in this dish, but a small onion works as a great sub.
- Fennel: fennel has a nice fresh, almost minty flavor and it helps lighten up the heaviness of the lentils
- Garlic
- Lentils: brown, black, or green Lentils all work great.
- Salt
- Cayenne
- Mature Spinach: you can also use kale, chard, or other large leafy greens
- Sprouted Bread: I recommend something like Ezekiel bread. Not only are sprouted breads great for people with gluten sensitivities, the Ezekiel brand breads are also higher in protein than regular bread.
- Lemon: a drizzle of fresh lemon juice helps brighten the dish at the end
- Mustard Seeds: these little seeds add some sharpness to the toast, and we're leaving them whole for a bit of crunch
How to make Lentils & Greens Toast
Step 1. Heat 2 tablespoons of vegetable broth in a large pot over medium heat. Add the shallots, fennel, and garlic. Cook for 5-7 minutes until softened.
Step 2. Add the lentils, salt, cayenne, and the remaining vegetable broth. Stir, scraping down sides of pot so that all of the lentils are submerged. Partially cover and allow to simmer for 15 minutes.
Step 3. Remove the lid and lay the spinach on top of lentils. Do not stir. Cover again and cook 2-3 minutes, then stir and cook another 2-3 minutes until the lentils are cooked and the greens are wilted.
Step 4. Meanwhile, toast the bread.
Step 5. To assemble, add the greens and lentils to a slice of toast. Top with a squeeze of lemon juice and a sprinkle of mustard seeds. Enjoy!
FAQ & Expert Tips
I recommend using a sprouted bread like Ezekiel bread. Sprouted grains can be tolerable for people who are sensitive to gluten but not celiac.
If you are celiac or know you are sensitive to sprouted grains, choose a gluten-free sourdough. Or your favorite gluten-free bread of choice.
This dish is perfect to prep ahead and enjoy for breakfast each day of the week.
Simply prepare the lentil and spinach mixture and reheat in the microwave before topping your fresh toast.
Recipe Prayer
Thank you God for this healthy breakfast. Let it fuel our day to do Your work. Amen.
More Protein Breakfast Recipes
Tried this recipe?
Please leave a review in the comments section below and post on Instagram tagging me @elizabeths_table. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
📖 Recipe
Lentils and Greens Toast (High Protein)
Ingredients
- 2 Cups Vegetable Broth, divided
- 1 Large Shallot, finely chopped
- 1 Fennel Bulb, finely chopped
- 6 Cloves Garlic, minced
- 1 Cup Brown, Black, or Green Lentils
- 1 Teaspoon Kosher Salt
- ⅛ Teaspoon Cayenne
- 2 Bunches Mature Spinach, de-stemmed
- 8 Slices Sprouted Bread like Ezekiel Bread
- 1 Lemon, halved
- 1 Teaspoon Mustard Seeds
Instructions
- Heat 2 tablespoons of vegetable broth in a large pot over medium heat. Add the shallots, fennel, and garlic. Cook for 5-7 minutes until softened.
- Add the lentils, salt, cayenne, and the remaining vegetable broth. Stir, scraping down sides of pot so that all of the lentils are submerged. Partially cover and allow to simmer for 15 minutes.
- Remove the lid and lay the spinach on top of lentils. Do not stir. Cover again and cook 2-3 minutes, then stir and cook another 2-3 minutes until the lentils are cooked and the greens are wilted.
- Meanwhile, toast the bread.
- To assemble, add the greens and lentils to a slice of toast. Top with a squeeze of lemon juice and a sprinkle of mustard seeds. Enjoy!
Nutrition
Nutrition information is an estimate.
Comments
No Comments