Lentils and Mushrooms on Toast

2016 is the international year of pulses and we would like to eat a more healthy breakfast. This is a tasty meal. It makes a good vegan breakfast, nice winter lunch, a good snack or even a light supper.

Lentils and Mushrooms on Toast

Serving Size: 4


  • 8 ounces mushrooms, cleaned and sliced
  • 1 14 ounce can lentils, drained (about 1½ cups cooked lentils)
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • ½ teaspoon smoky paprika powder
  • pinch oregano
  • pinch thyme
  • salt and pepper to taste
  • 6-8 slices whole-grain bread, toasted
  • as garnish parsley or cress sprouts, chopped


  1. Clean and slice the mushrooms.
  2. Prepare the onion and garlic.
  3. Heat the oil in a frying pan and sauté the onions.
  4. Add the mushrooms and cook until lightly browned.
  5. Add the oregano, thyme and garlic and mix well.
  6. Drain the lentils and add to the mushrooms.
  7. Stir to mix well.
  8. Season to taste with salt, pepper and paprika.
  9. Toast the bread.
  10. Sere the toast with the lentil mushroom mixture on top and garnish with chopped parsley or a few cress sprouts.