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garlic and herb lentil hash

(1 RATING)
46 Pinches 1 Photo
DrBannworth avatar
Cape Coral, FL
Updated on Aug 18, 2012

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.

prep time 5 Min
cook time 15 Min
method ---
yield 6-8 serving(s)

Ingredients

  • 1 pound lentils
  • 1 teaspoon tarragon
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 1 teaspoon chicken bouillon granules
  • 3/4 cup olive oil
  • 1/2 - lemon, squeezed for juice
  • 1 tablespoon chopped garlic
  • 1 1/2 cups panko (bread crumbs), seasoned
  • 1 pinch lemon pepper salt to taste

How To Make garlic and herb lentil hash

  • Step 1
    Boil lentils until soft.
  • Step 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.
  • Step 3
    In a mixing bowl, mash lentils with a fork. Add chicken bouillon powder, garlic, and panko. Stir until totally blended.
  • Step 4
    Add lentils to oil, raise heat to med high. Cook as you would regular hash.
  • Step 5
    Season with lemon pepper salt to taste.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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