Garlic and Herb Lentil Hash

Tiffany Bannworth

By
@MissAnubis

This is excellent with eggs for breakfast or even as the main course for dinner! The choice is yours.

If you want to go totally vegetarian, leave out chicken bouillon and replace with your favorite spice.

Rating:
★★★★★ 1 vote
Comments:
Serves:
6-8
Prep:
5 Min
Cook:
15 Min

Ingredients

1 lb
lentils
1 tsp
tarragon
1 tsp
thyme
1 tsp
rosemary
1 tsp
chicken bouillon granules
3/4 c
olive oil
1/2
lemon, squeezed for juice
1 Tbsp
chopped garlic
1 1/2 c
panko (bread crumbs), seasoned
1 pinch
lemon pepper salt to taste

Step-By-Step

1Boil lentils until soft.
2In a frying pan, add oil, herbs, and squeeze the lemon juice (sure to not include seeds) and then place the squeezed lemon in, as well. Keep this on a low heat from 10 minutes to infuse the oil. Remove lemon before adding lentils.
3In a mixing bowl, mash lentils with a fork. Add chicken bouillon powder, garlic, and panko. Stir until totally blended.
4Add lentils to oil, raise heat to med high. Cook as you would regular hash.
5Season with lemon pepper salt to taste.

About this Recipe