Lentil Omelette

This recipe is especially good at providing high levels of Vitamin D, Vitamin B1 – Thiamine and Iron.

I start by rehydrating 1/2 cup of red lentils by cooking them in my slow cooker covered in water for about 3-4 hours. I normally do this the night before then refrigerate them. You can always use store bought lentils, but their sodium content will be much higher. Take a look at the video below for more hints and tips on rehydrating dried beans.

In a bowl I mix –

3 free range eggs
1/2 cup rehydrated red lentils
1/4 tsp sea salt (regular salt will do too but sea salt has less additives)
1/8 tsp black pepper

I also like to add a pinch of garlic or chili powder for kick!

Into a well oiled and heated frying pan I add one ladle full of the egg mixture and attempt to coat the bottom of the pan – add more egg mixture if necessary. Depending on the size of the omelette you are making you should be able to make 3 out of the mixture. Once the ends have started to cook (you can tell as they will start to look dry and you can easily get a spatula under the omelette with out it feeling like it will break) feel free to add cheese, peppers, onions or mushrooms – or leave it as is! Fold your omelette in half onto itself and allow to cook for 1 -2 minutes more. 

This makes a great breakfast, lunch or dinner – pair it with a nice salad, potatoes and grilled veggies.  

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