Breakfast Lentils

• 1 tablespoon olive oil
• 1 14 ounce can brown lentils
• 2 garlic cloves, minced
• 2 shallots, thinly sliced
• or
• 2 green onions, thinly sliced
• 1-2 teaspoon low sodium soy sauce or tamari
• ½ teaspoon paprika
• ½ teaspoon pepper
• juice from 1/4 lemon
• 2 tablespoons fresh parsley, roughly chopped
• 4 slices whole wheat or multigrain bread, toasted
• tahini, to taste

Place the olive oil in a skillet over medium heat. Add the garlic and shallots or green onions and sauté for 1 minute, or until veggies begin to become fragrant. Add the lentils and season with soy sauce, paprika and pepper and cook for 3-4 minutes more, or until the onion becomes translucent.
Add a good squeeze of lemon juice. Add the chopped parsley and stir. Taste for seasoning and add more soy sauce if desired.
Spread the tahini to taste over the whole wheat or multigrain toast. Spoon the spiced sautéed lentils over the tahini and enjoy.