Health & Wellness

Meatless Monday: Open-Faced Lentil Sandwich

This dish is so delicious and nutritious you can eat it for breakfast, lunch, or dinner. Lentils are loaded with iron and B vitamins, and they’re high in fiber, which means you’ll feel full longer. Eat this dish for breakfast and you’ll be good until lunch. Cooked lentils are a great ingredient to have on hand for this easy-to-make sandwich.

Meatless Monday: Open-Faced Lentil Sandwich


  • 1 tablespoon olive oil
  • ¼ of a small sweet onion, finely chopped
  • 3 garlic cloves, minced
  • 2 to 3 cups cooked brown lentils
  • ½ teaspoon paprika
  • 2 teaspoons soy sauce
  • Black pepper, to taste
  • 1 lemon
  • 2 slices of multi-grain bread
  • Prepared tahini
  • Dollop of Greek yogurt
  • 2 tablespoons fresh parsley, coarsely chopped


Heat the olive oil in a skillet that is set over medium heat. Add chopped onion and minced garlic to skillet; cook and stir for 1 minute. Add cooked lentils, paprika, and soy sauce to skillet; stir. Season with black pepper. Continue to cook for about 4 minutes. Squeeze the juice from the lemon over the lentils; stir. Adjust seasoning. Toast bread slices. Spread a thin layer of tahini onto toasted bread. Spoon lentil mixture onto bread, and add a dollop of yogurt. Garnish with parsley. Serve hot. SERVES 1 TO 2