Forget avocado toast, spicy lentil toast is the deal. I can’t believe how good this is. I cooked myself 2 over easy eggs and put some of my cooked lentils in the bowl. I was going to use a piece of rosemary olive sourdough toast (with Earth Balance spread) to pick it up with. The combination of egg topped with lentils that had been cooked in spices with fresh tomatoes, peas and carrots, holy basil, turnip greens, sliced garlic cloves, cumin, cinnamon, ground ginger, cardamon, fenugreek was spectacular. The egg yolk gave it the perfect umami. Give it a good black pepper shake. I ended up smashing it all together and spreading it on the toast. I will totally do that again. 

RECIPE:  I cooked brown lentils in the rice cooker and added one teaspoon chicken powder, a couple shakes of dried parsley, 1/2 tsp garlic powder, a quarter cup of chopped carrots, a shake of powdered ginger, shake of cinnamon, turnip greens, sliced garlic cloves, cumin, ground ginger, cardamon, fenugreek and splash of apple cider vinegar, then 1/4 cup of green peas added the last 10 minutes for color.   The ratio I use for cooking lentils is the same as for rice: 1 cup lentils to 2 cups water. I set it to cook which it does for like 20 minutes and I left the lid on for another 20 minutes afterwards. It’s the absolute perfect al dente texture.

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