Kary Osmond: Ultimate comfort food breakfast is simply irresistible
1 cup finely chopped yellow onion
2 teaspoons minced garlic
2 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon red chili flakes
1 teaspoon ground cumin
Freshly ground black pepper to taste
1 tablespoon fresh lemon juice
6 pieces pita bread
1. In a medium saucepan, combine red lentils and 4 cups of water. Bring to boil over high heat. Reduce heat to medium; simmer 20 minutes, until lentils are falling apart.
2. Add kidney beans. Simmer, stirring often, until mixture is thick, not soupy, about 15 to 20 minutes. Mash well with potato masher or fork. Stir in a little water if the mixture is too dry.
3. Stir in tomatoes, onions, garlic, oil, salt, chili flakes, cumin and black pepper. Simmer, stirring, 5 minutes.
4. Stir in lemon juice. Taste; adjust seasonings if desired. Divide among five or six shallow serving bowls. Serve beans hot with pita wedges.
Tasty tips
(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show “Best Recipes Ever.” Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at karyosmond.com.)
