TRAINAI RECIPE · BREAKFAST
Lentil Mushroom Breakfast Toast
Cook the mushrooms until their liquid has evaporated for crisp toast.
- Prep
- 10 min
- Cook
- 10 min
- Recipe yield
- 1 serving
Estimated nutrition per serving
Nutrition is an estimate per serving, calculated from the listed ingredient weights. Brands and cooking yield vary. Check product labels for allergens and cross-contact.
Ingredients
For the full recipe: 1 serving. Weigh grains and proteins in the raw or cooked state listed.
- 70 g whole-grain bread
- 100 g green or brown lentils, cooked and drained
- 120 g mushrooms
- 30 g spinach
- 5 g olive oil
- 4 g garlic
- 10 g lemon juice
Ingredient notes
Vegan ingredients.
Contains: gluten-containing ingredients. Check labels and preparation surfaces; this is not a cross-contact guarantee.
How to make it
- Clean and slice mushrooms, mince garlic and chop spinach. Toast the bread.
- Heat oil in a skillet over medium-high heat. Cook mushrooms for 6–8 minutes until their liquid evaporates; add garlic for the final minute.
- Stir in cooked lentils and spinach with a splash of water. Cook 2 minutes until steaming; add lemon juice and spoon over the toast.
- Divide the finished recipe into the stated number of equal servings. All listed ingredients are included in the nutrition estimate.
Storage and leftovers
Refrigerate promptly in a covered shallow container within 2 hours (1 hour above 32°C / 90°F). Keep at 4°C / 40°F or colder and use within 3 days. Reheat cooked leftovers to 74°C / 165°F. Keep fresh salad toppings separate.
Temperature guidance: FoodSafety.gov.
