Lentil Omelette

This recipe is one of my new favorites as it is so delicious and versatile! It can be used as a breakfast, lunch, or dinner. Try it fresh with various fresh-diced toppings, or put it in-between bread and make it into a savory sandwich. If you’re short on time and you have this in the fridge as a leftover – it is even delicious cold as a quick snack on the run!

Lentils are a nutritional powerhouse, rich in protein and iron (around 20% RDA per serving), low in fat, high in fiber, as well as containing numerous vitamins and minerals! As this is only one of the ingredients in this fantastic recipe, you really can’t go wrong replacing your standard omelette with this plant-based version.

Ingredients:

• 1 Tbsp cold pressed olive oil
• 5 cremini mushrooms sliced
• 1/2 small onion diced
• 1/2 yellow pepper diced
• 1/2 green pepper diced
• 2 Tbsp nutritional yeast
• 1 tsp himalayan salt
• 1/2 tsp ground yellow mustard
• 1/2 tsp turmeric

• 1/2 cup red lentil flour*
• 2/3 cup almond or soy milk
• 1/3 cup water
• 1 tsp baking powder
• 1 Tbsp cold pressed olive oil

In a skillet on medium-high, add oil, mushrooms, onions, and peppers. Cook for a few minutes until just slightly soft, then add in your nutritional yeast, salt, mustard, and turmeric. Stir until well combined and ‘saucy’ in appearance. Remove from heat.

In a medium sized bowl, combine red lentil flour, milk, water, and baking powder. Whisk until fluffy (mixture will get foamy and appear thickened similar to when you beat eggs).

Add vegetable mixture into lentil mixture and stir until well combined.

Rinse skillet and return to stove on medium-low heat. Add in a touch of olive oil to coat skillet. Pour in half of lentil mixture and allow to cook for 3-4 minutes, then flip half the omelette over onto itself, let sit for 1 minute. Flip omelette and cook for another 2-3 minutes, then remove from heat. Top omelette with various toppings and serve! (For breakfast top with fresh diced tomato and avocado, for lunch or dinner serve with salsa and black beans. Possibilities are endless!). Serves 2.

 

*To make red lentil flour, simply add split dry red lentils to a high speed blender and blend until smooth. You can store this flour in a ziplock bag in the freezer for 3-6 months.

Note: For easy & quick meals later – triple this recipe and make 6 omelettes. They will keep in the fridge for up to 3 days, or can freeze for up to 1 month.