How long does Spiced Vegetable and Lentil Oats Hash take to make?

About 35 minutes: 10 minutes to prep the vegetables and 25 minutes of cooking for the lentils, vegetables and oats.

Is Spiced Vegetable and Lentil Oats Hash vegetarian?

Yes, it is vegetarian, built on red lentils, masala oats, chayote, onion, peas and cucumber with berbere spice and cinnamon.

What can I use instead of chayote in the lentil hash?

Swap it for courgette or diced marrow, which have a similar mild flavour and soft bite. Courgette cooks faster, so add it a little later.

How do I keep an oats hash from going mushy?

Add the oats only at the end and cook them just until they absorb the liquid. Use enough water for the lentils to soften, but not so much that the pan turns soupy.

How can I make the lentil and oats hash milder?

Use less berbere spice, since it carries most of the heat. Folding in extra cucumber at the end and serving with plain yoghurt also cools it down.

Spiced Vegetable And Lentil Oats Hash Recipe

Name: Spiced Vegetable and Lentil Oats Hash
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian
Ingredients: 375G Birds Eye Garden Peas; NaN Trs Lentils Red (Masoor Dall); - Saffola Classic Masala Oats; 1 Piece Cucumber 1Pc; 3 Pack Fresh Chow Chow Vegetable I Fresh Chayote Squash I Pack Of 3; 1 Onion Large 1 Each; 50G Black Garlic Cloves, 50G; - Biona Capers in Olive Oil; 50G Rajah Whole Cinnamon Bark 50G; 75G Greenfields Berbere Spice Blend, 75G; 400G Greenfield Himalayan Salt Fine 400G

Indian cuisine · 522 calories

Spiced Vegetable and Lentil Oats Hash recipe

About this recipe

Kickstart your morning with Spiced Vegetable and Lentil Oats Hash, a hearty breakfast that fuses Indian flavors with nutritious ingredients. Packed with protein-rich red lentils, fragrant masala oats, and a medley of fresh vegetables like carrots, cucumber, and chow chow squash, this dish is both healthy and satisfying. The warm spices of cinnamon and curry blend provide a comforting aroma that pairs perfectly with the creamy texture of oats. This quick and easy recipe is ready in just 35 minutes, making it ideal for busy mornings. Whether you're craving something nourishing or simply looking for a delicious twist on traditional breakfast, this vegetarian dish is a crowd-pleaser with its enticing balance of flavors and textures.

Ingredients

375G Birds Eye Garden Peas
NaN Trs Lentils Red (Masoor Dall)
- Saffola Classic Masala Oats
1 Piece Cucumber 1Pc
3 Pack Fresh Chow Chow Vegetable I Fresh Chayote Squash I Pack Of 3
1 Onion Large 1 Each
50G Black Garlic Cloves, 50G
- Biona Capers In Olive Oil
50G Rajah Whole Cinnamon Bark 50G
75G Greenfields Berbere Spice Blend, 75G
400G Greenfield Himalayan Salt Fine 400G

Instructions

1. Rinse the red lentils under cold water until the water runs clear, then set aside.
2. Peel and finely dice the carrots, cucumber, chow chow vegetable, and onion; mince the black garlic cloves.
3. Heat olive oil in a non-stick pan over medium heat and sauté the onions until translucent and fragrant.
4. Add the minced black garlic and cook for 1-2 minutes until aromatic, stirring frequently.
5. Stir in the carrots and chow chow vegetable, cooking for 5-7 minutes until slightly softened.
6. Add the rinsed red lentils to the pan along with the water, cinnamon, curry blend, and salt; bring to a simmer.
7. Cook the lentils and vegetables for 10-12 minutes, stirring occasionally, until the lentils are tender and the mixture thickens.
8. Stir in the Saffola Classic Masala Oats and let cook for 2-3 minutes until the oats are fully incorporated and creamy.
9. Remove from heat and fold in the diced cucumber for a fresh crunch; check seasoning and adjust if necessary.
10. Divide the hash into two bowls, garnish with a sprinkle of curry blend if desired, and serve warm.

How to make Spiced Vegetable And Lentil Oats Hash

Prep lentils and vegetables. Rinse the red lentils until the water runs clear. Peel and finely dice the carrots, cucumber, chow chow and onion, and mince the black garlic cloves.
Sauté the aromatics. Heat olive oil in a non-stick pan over medium heat and sauté the onions until translucent, then add the black garlic and cook for 1-2 minutes, stirring frequently.
Soften the vegetables. Stir in the carrots and chow chow and cook for 5-7 minutes until slightly softened. Add the lentils with the water, cinnamon, curry blend and salt and bring to a simmer.
Cook lentils and oats. Cook for 10-12 minutes, stirring occasionally, until the lentils are tender and the mixture thickens. Stir in the masala oats and cook for 2-3 minutes until creamy.
Finish and serve. Remove from the heat, fold in the diced cucumber and adjust the seasoning. Divide between two bowls, sprinkle with extra curry blend if desired and serve warm.

Frequently asked questions

How long does Spiced Vegetable and Lentil Oats Hash take to make?: About 35 minutes: 10 minutes to prep the vegetables and 25 minutes of cooking for the lentils, vegetables and oats.
Is Spiced Vegetable and Lentil Oats Hash vegetarian?: Yes, it is vegetarian, built on red lentils, masala oats, chayote, onion, peas and cucumber with berbere spice and cinnamon.
What can I use instead of chayote in the lentil hash?: Swap it for courgette or diced marrow, which have a similar mild flavour and soft bite. Courgette cooks faster, so add it a little later.
How do I keep an oats hash from going mushy?: Add the oats only at the end and cook them just until they absorb the liquid. Use enough water for the lentils to soften, but not so much that the pan turns soupy.
How can I make the lentil and oats hash milder?: Use less berbere spice, since it carries most of the heat. Folding in extra cucumber at the end and serving with plain yoghurt also cools it down.