Apples ‘n Spice Breakfast Lentils


Branch out from boring oatmeal with this delicious recipe for breakfast lentils by Erin Bosdet! It is naturally vegan, gluten-free, and allergy-friendly, but the spices, apples, maple syrup, and vanilla coconut milk alternative ensure a potent dose of flavor with just the right amount of sweetness.

To note, these breakfast lentils use red lentils, which I highly recommend. They cook faster than green or brown lentils, have a milder taste, creamier texture, and both Tony and I find them easier on the digestive system. Yet, they are still nutrient dense. Red lentils are an amazing source of fiber (7 grams per serving in this recipe) and vegan protein (11 grams per serving in this recipe). They’re also a good source of iron, and an excellent source of folate and manganese. Top with a generous dousing of vanilla coconut milk alternative and you’ve added calcium, vitamin D, and other essential nutrients to the mix. For a coconut milk coupon, click here

For the breakfast lentils recipe, scroll down and enjoy …

Apples 'n Spice Breakfast Lentils - Vegan, Gluten-Free, Soy-Free

Breakfast Lentils
Prep time
Cook time
Total time
This creative breakfast recipe and photo was created by Erin Bosdet of SimplyDish and shared with us by So Delicious Dairy Free.
Serves: 4 servings
  • 1 cup red lentils (soak them for about 4 hours; it makes them a little easier on the digestive system)
  • 3 cups red rooibos tea
  • 2 apples, cored and diced
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground turmeric (optional, but highly recommended)
  • Maple syrup, to taste (I buy Trader Joe's or online for the best value)
  • So Delicious® Dairy-Free Vanilla Coconut Milk, as needed
  • Pinch of cinnamon (optional)
  1. Once the lentils have been soaked and drained, place them in a pot with the brewed tea.
  2. Bring to a low boil and then reduce heat to low to medium.
  3. After ten minutes, stir in the diced apple and spices.
  4. Cook for another 30 to 40 minutes, until the lentils are tender.
  5. Ladle about half a cup into each of 4 small serving bowls. Drizzle each with a bit of maple syrup and splash with a generous amount of coconut milk.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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    • They should be hulled and split. I don’t think I’ve ever seen whole red lentils in the stores! Cool that you found those, but that will make a bitter taste. Hulled are more neutral.

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  7. This sounds so interesting….. The tea intrigues me; however, do you have a recommendation for a flavor that would still accentuate the lentils and is also caffeine-free? Thanks:)

  8. Does it have a strong tea flavor to it? I’m not a fan of tea but maybe the spices help disguise it? It does look delicious!

    • Stephanie, you can use water if you prefer or use a milder tea. Tea comes in so many flavors and varieties and red rooibos is quite different from black or green teas.

  9. I’m a huge lentil fan, but I don’t think I’ve ever had them for breakfast. What a great idea! Good way to start the day. Thanks for the inspiration.

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