Greek · Breakfast
Lentil Walnut Herb Smash Tub
Roughly mashed cooked green lentils with toasted walnuts, fresh parsley, dill, and lemon, batch-prepped for a Greek vegan smash tub scooped onto sourdough toast.
$
25 minsPrep
22 minsCook
47 minsTotal
EasyLevel
Nutrition per serving
520Calories
18gProtein
24gFat
54gCarbs
3gSugar
10gFiber
480mgSodium
0mgChol
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Instructions
1
Prep
Rinse 90g dried green lentils. Finely chop parsley, dill, chives, mint. Grate 1 garlic clove. Zest and juice 1 lemon (you'll use about half). Measure olive oil, vinegar, salt, pepper, oregano. Slice sourdough bread.
2
Simmer
Cover lentils with 270ml cold water in a small saucepan over medium-high heat. Simmer 20–22 minutes until tender but holding shape. Drain well and spread on a tray to cool fully.
3
Toast
While lentils cool, heat a dry small pan over medium heat. Add 35g walnut halves, toast 3–4 minutes stirring constantly until fragrant and lightly golden. Tip onto a plate to cool, then roughly chop.
4
Build
In a medium bowl, add cooled lentils and mash lightly with a fork until about one-third are broken down. Whisk in grated garlic, lemon juice, zest, olive oil, vinegar, oregano, salt, and pepper until evenly seasoned. Taste and adjust seasoning if needed.
5
Finish
Fold in chopped toasted walnuts, parsley, dill, chives, and mint, mixing gently to distribute herbs evenly. Transfer to an airtight container and refrigerate up to 3 days.
6
Plate
Toast 1 slice wholemeal sourdough per serving until golden. Scoop roughly 135g smash onto each toast, scatter extra fresh dill and cracked black pepper at the table, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 90g (3.2 oz) dried green lentils
- 35g (1.2 oz) raw walnut halves
- 4g (small pinch) fresh flat-leaf parsley
- 4g (small pinch) fresh dill
- 1 tbsp fresh chives
- 0.5 tbsp fresh mint leaves
- 2 garlic cloves
- 22ml (1.5 tbsp) fresh lemon juice
- 0.5 tsp fresh lemon zest
- 22ml (1.5 tbsp) extra-virgin olive oil
- 0.5 tsp red wine vinegar
- 0.25 tsp fine sea salt
- 0.25 tsp cracked black pepper
- 0.25 tsp dried oregano
- 2 slices wholemeal sourdough