Sprouted Lentils Breakfast Bowl is a perfect make-ahead, meatless breakfast with protein-rich sprouted brown lentils, lightly spiced with freshly grated ginger, turmeric, mild red Kashmiri chili powder, and cumin.
Years ago, growing up in a small town in India, I remember enjoying an array of dishes cooked with lentils and pulses, in my mom's bustling kitchen. Daal, Dosa, Khichdi, Curry were on repeat list for our meals and many mornings started with a bowl of warm sprouted lentils with nutty textures and bright flavors.
I am thankful that my boys are growing up with a love for many more cuisines and yet enjoy the same authentic ingredients and spices that I grew up eating. Last week my Mom made us sprouted lentils for breakfast and she was so contented to see the boys polish off their bowls.
These robust breakfast bowls can be topped with your choice of veggies, eggs, served over a toast, or enjoyed just some fresh lime squeezed over to enhance the flavors!
Needless to say, she was once again impressed to see how perfectly the lentils were cooked in the Instant Pot without having to stand by the stove on a hot humid morning. She repeatedly told me that they should not be mush, and should have a bite to it, Well, that is exactly what we got with the 1 min of pressurized cook time and then letting it sit until we were ready to eat.
So here a super delicious breakfast with an easy sprouted lentils breakfast recipe to fuel you up and get ready for the day:
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Sprouted Lentils Breakfast Bowl - Instant Pot
Ingredients
- 1 tablespoon cooking oil
- 1 medium onion finely chopped
- ½ teaspoon turmeric
- 1 teaspoon ginger grated
- 1 teaspoon mild red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon salt
- 3 cups whole brown lentils sprouted
- Optional Toppings:
- 1 plum tomato diced
- 2 tablespoons cilantro chopped
- 1 tablespoon fresh coconut grated
- egg cooked sunny side up
- salt & pepper to taste
Instructions
- Turn Instant Pot to Saute(More) mode. Once the 'hot' sign displays, add oil. Add onions and cook for a minute. Cook covered with a glass lid on for another minute or until the onions become translucent stirring frequently.
- Add turmeric, ginger, red chili powder, salt and cumin powder. Mix well and add sprouted lentils. Add ⅓ cup of water and mix well.
- Close Instant Pot with the pressure valve to sealing. Cook on Manual(Hi) for 1 min followed by Natural Pressure Release.
- Open Instant Pot, Garnish with tomatoes and cilantro. Add additional toppings - fresh grated coconut or eggs. Add salt and pepper to taste. Enjoy hot or cold.
Nutrition
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chefkreso says
The best way to start your day is with a delicious breakfast like this!
Archana says
Yes! And a hot cup of chai 🙂
Blogtastic Food says
best breakfast ever (:
Archana says
Thank you!!
Jane says
how do you sprout lentils? can I use a bag of "sprouted bean trio" that includes lentils, aduki and mung beans in it? Do I have to also soak it, or just use as is? Thanks for your help, I want to try this recipe!!!
Archana says
Hi Jane, Here are details on how to sprout beans - http://ministryofcurry.com/how-to-sprout-beans/ I have not used the sprouted bean trio but from the search I did they look like dried beans. You can soak them overnight and then use them in this recipe. Depending on what beans are in there it may take a minute or 2 longer to cook. Let me know if you have any other questions.
Sandhya says
I love sprouted beans and this looks like a yummy breakfast, Archana!
Archana says
Thank you Sandhya!' I hope you are enjoying your instant pot cooking?
Barbara says
My lentils were not cooked enough following these directions. It also seemed like it needed more water.
Archana says
Were the lentils soaked & sprouted?
Carlos says
How do I adapt this with un sprouted lentils? I will be traveling before making this and do not have time to sprout.
Thanks!
Archana says
If you have time to soak, you can soak for 2 to 3 hours and then pressure cook for 5 minutes. For unsoaked pressure cook for 10 minutes.