Mexican Lentil & Chard Breakfast Casserole

• 1 cup brown lentils or green
• 1/4 teaspoon sea salt
• 6 ounces crimini mushrooms sliced
• 2 cups swiss chard stems removed
• 1 cup chopped bell pepper
• 6 eggs lightly beaten
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon chili powder
• 1/2 teaspoon sea salt
• 1 1/2 cups shredded cheddar cheese
• avocado

1. Preheat oven to 400F. Grease an 8x8 baking pan and set aside.
2. To cook the lentils: Rinse under running water. Transfer to a saucepan and pour in 2 cups of water. Bring to a boil and then reduce to a gentle simmer. Cook, uncovered, for 15-20 minutes or until they are tender. Stir in 1/4 teaspoon salt. If making in advance, store in an airtight container for up to a week.
3. In a large bowl, mix together the lentils and the vegetables. In another bowl, combine the eggs and the seasonings. Pour the egg mixture over the lentil mixture and toss until well-combined. Spread the mixture evenly into the baking dish. Bake for about 20-25 minutes. Take out of the oven, sprinkle cheese evenly on top, and place under the broiler for about 5 minutes or until the cheese is melted. Serve with avocado, cilantro, salsa or ketchup.

brown lentils, salt, mushrooms, swiss chard, bell pepper, eggs, cumin, coriander, chili powder, salt, cheddar cheese, avocado

Taken from www.yummly.com/recipe/Mexican-Lentil-_-Chard-Breakfast-Casserole-1538748 (may not work)