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How to make lentil breakfast pots

A healthy new riff on the great British staple of baked beans

1y ago
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These lentils are a riff on the great British staple of baked beans and in common with the beans, these lentils aren’t baked at all.

The tomatoey lentils are rich, comforting and delicious, at their most simple they are divine on hot toast, caught just after it leaps from the toaster, spread thickly with butter that melts and mingles with the saucy lentils.

But as you can see in the photo, the lentils can become the chameleon of your breakfast fare as they are happy to provide the ballast for everything from smoked salmon to sun-dried tomatoes.

L​entil breakfast pots

Tomatoey French Puy and green lentils act as a baked bean alternative, perfect for quick, easy and nutritious breakfast pots.

Total time5min
Serves2
MealBreakfast

Ingredients

  • 250g Pouch Merchant Gourmet Tomatoey French Puy & Green Lentils
  • 100ml tomato juice
  • O​ptional toppings:
  • Smoked salmon
  • C​horizo/Parma ham
  • Spinach, rocket or watercress and 8 & 1/2 minute boiled egg
  • Avocado and 8 & 1/2 minute boiled egg. (I like to tuck half an egg into the hole left by the stone)
  • Baked mushrooms, spinach and sun-dried tomatoes
  • Hot buttered toast

Instructions

  1. Transfer the lentils into a pan or spoon them directly into microwaveable containers to transport.
  2. Add the tomato juice to the lentils, stir a few times. Heat through, then eat them as they are or add toppings of your choice.
  3. Transfer the lentils into a pan or spoon them directly into microwaveable containers to transport.
  4. Add the tomato juice to the lentils, stir a few times. Heat through, then eat them as they are or add one of the toppings above.

Recipe by

Merchant Gourmet Cook, Alex Mackay

Have you tried this recipe? Share your photos & thoughts in the comments below

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