Savory Tridoshic Breakfast/Brunch Idea [3 Recipes in one | Great for Meal Prep] - 1.5 hours

I've had so many people ask me on social media "What the hell should I eat for breakfast that is healthy, plant-based, and satisfying?" First off, we're all so different so there is no one right answer for this question but in general, I've found that a plant-based breakfast filled with healthy fats, dark-leafy greens and plant-based proteins keep me satisfied and not bloated for at least 3-4 hours. Here is a breakfast idea that is Tridoshic meaning that it works for all body types and is delicious too. The only caveat to this is that it is somewhat of an involved (aka long as hell) recipe. But if you’re serious about avoiding processed foods then some variation of this would be great to meal prep for your breakfast throughout the week.



Black Lentils in Shakshuka Sauce


What You’ll Need:


· 2 cups soaked and rinsed black lentils

· 2 tbsp oil (coconut for pitta, sesame for vata, and a little flaxseed oil for kapha)

· ½ organic yellow onion chopped coarsely

· 2 organic carrots peeled and chopped roughly

· 1 medium-sized Japanese or regular sweet potato chopped small

· 8 ounces organic crimini mushrooms roughly chopped

· 2 tsp chili powder (mixture of paprika, red chili, cumin, oregano, coriander, garlic, allspice, and clove)

· 2 tsp cumin powder

· 1 tsp turmeric powder

· 10-15 turns of freshly cracked black pepper or 2 tsp of pre-cracked

· 1 tsp onion powder

· ½ tsp clove powder

· 1 tsp cinnamon powder

· ½ tsp red chili pepper (spicy)

· ½ jalapeno chopped small

· 1 bay leaf

· 1 26-ounce jar shakshuka sauce by @mina or any other Moroccan brand

· 1-2 tsp pink Himalayan salt or to taste

· ½ - 1 cup roughly chopped fresh cilantro


Step-by Step Instructions


1. Put your oil in a large pan and let it get fairly hot. Add your chopped onions and all of your seasonings and sautée for 2-3 minutes or until the onions fully absorb the flavors of the spices. Add your carrots and sweet potatoes.

2. Add your lentils to the pan and sautée for another 5-7 minutes or until the lentils appear to have absorbed the flavor of the spiced onions. Add your first teaspoon of salt at the end of the 5-7-minute period.

3. Add 2-3 cups of purified water, half your shakshuka sauce and then cover and bring to a simmer for 20 minutes or until cooked through. Add your mushrooms halfway through cooking along with half the cilantro.