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