Got a workout in this morning, it’s snowing, I’m curled up on our new couch, the fire is going, and we just finished this awesome brunch. Couldn’t be happier to be staying in on this New Years weekend.
Oatmeal & Lentil Bowl is from my Oh She Glows cookbook, and I think I could eat this every morning for breakfast without getting sick of it. I love that this recipe is served warm, is the perfect portion size, and is super healthy. I served ours with fresh avocado, green onion, a few crackers, and homemade salsa.
Ingredients
-1/3 Cup gluten free rolled oats
-1/4 Cup lentils
-1 1/2 – 1 3/4 Cups vegetable broth
-1 garlic clove, minced
-1 shallot, diced – or 2-3 Tablespoons chopped onion
-Pink himalayan salt & black pepper to taste
Optional Toppings:
-Avocado, sliced
-Salsa, homemade or store bought
-Green onion, chopped
-Classic hummus, homemade or store bought
-Crackers
Directions
-In a medium saucepan, combine the oats, lentils, broth, garlic, & shallot. Bring the mixture to a low boil over medium – high heat, then reduce the heat to medium – low heat & simmer, uncovered for 8 – 12 minutes, or until thickened. Season with salt & pepper to taste
-Spoon the oatmeal into a bowl, add your desired toppings, & enjoy
xoxo
Krista McGuire 
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