Cooking and dining with leftovers in mind is such a time-saver. Whenever I cook, I try to make just enough food that I can get at least another meal, but not enough that I’ll get sick of eating the same thing day after day. Ever since I’ve gotten a little more creative with breakfast, I’ve been eating anything from Japanese sashimi to Ethiopian lentils in the morning. And this way, I almost always get in a serving of vegetables before 8 AM!
These two lentil dishes will get you through dinner tonight and breakfast tomorrow. They’re both savory dishes with a lot going on in the texture and taste department, so they’re certain to tickle and satisfy all of your senses.
EARLY SUMMER LENTIL SALAD with Maple Mustard Dressing
Serves 2
For the lentils
- 1 c. lentils, pre-soaked for at least 2 hours, rinsed and drained
- 2 T olive oil
- 2 cloves garlic, minced
- 1 inch fresh ginger, peeled and grated
- 1 scallion, thinly sliced
- 1 bay leaf
- 3 c. vegetable broth OR water
For the salad
- 1 golden beet, cut into ribbons using a spiralizer, mandolin or food processor
- 1/2 bunch lacinato (AKA dinosaur) kale, stems removed and cut into 1-inch ribbons
- 1 small yellow mango, peeled and diced
- 2 T toasted pumpkin seeds
For the Maple Mustard Dressing
- juice of 1 lemon
- 1/2 t dijon mustard
- 1 t maple syrup
- 1 t olive oil
Heat a large skillet over medium-high heat. Add oil, and when it shimmers, toss in garlic, ginger and scallion and cook until they begin to brown. Add lentils and bay leaf and toast, stirring, for 3 minutes. Add water and bring to a boil. Dial down heat and cover, simmering until lentils are tender, about 30 minutes. Remove bay leaf and reserve half of the lentils for tomorrow’s breakfast.
Meanwhile, combine all dressing ingredients and whisk in a small bowl. In a medium-sized bowl, massage half of the dressing into the kale and set aside.
Divide beet ribbons onto two plates and drizzle with the remaining dressing. Divide your lentils in half (1/4 total cooked portion) and arrange on each plate with massaged kale, mango, and pumpkin seeds. Serve with warm, crusty bread.
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GINGERED-LENTIL BREAKFAST SCRAMBLE
Serves 2
Ingredients
- 1/2 portion cooked lentils (see recipe above)
- 1 T olive oil
- 1 clove garlic, minced
- 1 scallion, thinly sliced
- 1 large carrot, sliced
- 7 oz. (1/2 block) firm tofu*, wrapped in a paper towel and weighted with a large book for 10 minutes
- 1 inch freshly grated turmeric OR 1/2 t dried turmeric
Heat a large skillet over medium-high heat and add oil. When the oil shimmers, add garlic and scallions toast until fragrant, about 2 minutes. Add carrot and cook 2 minutes, stirring constantly. Add turmeric and lentils.
Begin gently crumbling the tofu into your pan, making sure to stir between each addition. Continue cooking until tofu and lentils are warmed through and carrots are crisp-tender. Serve with fresh fruit and toast.
*You could easily substitute 2-3 fresh eggs, scrambling until they are cooked through
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Do you like eating leftovers? What’s your favorite dish to make in bulk to get you through a few meals?
