Garlic and Herb Lentil Hash
If you want to go totally vegetarian, leave out chicken bouillon and replace with your favorite spice.
1 tspchicken bouillon granules
3/4 colive oil
1/2lemon, squeezed for juice
1 Tbspchopped garlic
1 1/2 cpanko (bread crumbs), seasoned
1 pinchlemon pepper salt to taste
How to Make Garlic and Herb Lentil Hash
- Boil lentils until soft.
- 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.
- In a mixing bowl, mash lentils with a fork. Add chicken bouillon powder, garlic, and panko. Stir until totally blended.
- Add lentils to oil, raise heat to med high. Cook as you would regular hash.
- Season with lemon pepper salt to taste.