Garlic and Herb Lentil Hash

Tiffany Bannworth


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.


★★★★★ 1 vote

5 Min
15 Min


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  • 1 lb
  • 1 tsp
  • 1 tsp
  • 1 tsp
  • 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

How to Make Garlic and Herb Lentil Hash


  1. Boil lentils until soft.
  2. In 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.
  3. In a mixing bowl, mash lentils with a fork. Add chicken bouillon powder, garlic, and panko. Stir until totally blended.
  4. Add lentils to oil, raise heat to med high. Cook as you would regular hash.
  5. Season with lemon pepper salt to taste.

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About Garlic and Herb Lentil Hash

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