Lentil Haystacks

Lentil Haystacks

  • Servings: 1-2
  • Difficulty: Easy
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I was first introduced to Lentil Haystacks while living in Michigan. There is this terrific woman named Betty who made this meal for her family every Friday evening while her kids were growing up. I thought the concept was a bit weird at first, but after one bite I immediately loved it. My version is a bit different then hers. Instead of ranch dressing you use hummus on your toasted bread. Instead of cheese you sprinkle sunflower seeds over the top. You will also enjoy the extra crunch of added cabbage to get some cruciferous vegetables in your meal! Overall it is a delightful meal full of crunchy, creamy, tangy, and meaty (from the lentils) textures in your mouth! What are you waiting for?

Recipe adopted from: Naturally Gourmet Cookbook



  • 1 lb lentils, brown
  • 5 c water
  • 2 tsp oregano, dried
  • 2 tsp basil, dried
  • 2 tsp garlic powder
  • 1 tsp sage
  • 2 tbsp vegetarian chicken flavored seasoning
  • 2 tbsp onion powder
  • 2 bay leaves
  • ½ tsp salt


  • ½ c hummus
  • 4 c cabbage, thinly sliced
  • 4 c tomatoes
  • 3 c romaine lettuce
  • 4 tbsp italian dressing
  • 4 tbsp sunflower seeds
  • 8 slices Ezekiel 4:9 bread


  1. Place lentils, water, and all the spices into a rice cooker and turn on. Cook for 60-80 minutes (depending on your rice cooker) or until soft.
    1. Alternatively, in a medium sauce pan, you can bring water, lentils, and spices to a rapid simmer over medium-high heat, then reduce the heat to a simmer and cook, uncovered for 20 to 30 minutes until lentils are tender.
  2. Wash lettuce and cabbage and slice or chop into thin strips, set aside.
  3. Wash and dice tomatoes, set aside.
  4. Follow the instructions for hummus.
  5. Toast 8 slices of bread in the oven at 450 F for 5 minutes. Flip toast and bake for another 5 minutes or until really crispy and dry (this will keep bread from becoming overly soggy with the dressing and lentils).
    1. Alternatively, rotate bread through a standard toaster or toaster oven. Make sure the bread is double toasted or extra crispy (not burnt but really crunchy).
  6. To serve meal
    1. Lay 2 slices of double-toasted bread on a plate, spread hummus onto each slice and layer with a scoop of lentils, a handful each of lettuce, cabbage, and tomatoes, and then sprinkle 1 tablespoon of sunflower seeds and ½ tablespoon of italian dressing over everything. Enjoy!




One Reply to “Lentil Haystacks”

  1. Lentils are a nutrient powerhouse! I love recipes that incorporate them into more “American”-type foods like this. Win-win!

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