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    You are at:Home»Dairy-Free Recipes»Breakfast»Apples ‘n Spice Breakfast Lentils

    Apples ‘n Spice Breakfast Lentils

    45
    By Alisa Fleming on April 11, 2013 Breakfast, Dairy-Free Recipes

    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.

    Apples 'n Spice Breakfast Lentils - a popular grain-free, dairy-free recipe!

    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 (adding 15 grams per serving in this recipe) and vegan protein (adding 12 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.

    Special Diet Notes: Apples ‘n Spice Breakfast Lentils

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, and top food allergy-friendly.

    4.4 from 8 reviews
    Breakfast Lentils
     
    Print
    Prep time
    10 mins
    Cook time
    50 mins
    Total time
    1 hour
     
    This creative breakfast recipe and photo was created by Erin Bosdet of SimplyDish and shared with us by So Delicious Dairy Free.
    Author: Erin Bosdet
    Recipe type: Breakfast
    Cuisine: Indian
    Serves: 4 servings
    Ingredients
    • 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 (see note below)
    • 1 teaspoon ground cloves
    • 1 teaspoon ground turmeric (optional, but recommended)
    • Maple syrup, to taste (I buy Trader Joe's or online for the best value)
    • Vanilla coconut milk beverage, as needed (I used So Delicious
    • Pinch ground cinnamon (optional)
    Instructions
    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.
    Notes
    Cinnamon & Spice Note: You can use less cinnamon, and reduce the other spices, if desired. 1 teaspoon of ground cinnamon and a pinch of ground cloves is nice if you went less of a spiced flavor.
    Nutrition Information
    Serving size: ¼ recipe Calories: 235 Fat: .9g Saturated fat: .1g Carbohydrates: 46.3g Sugar: 12.6g Sodium: 6mg Fiber: 18.5g Protein: 12.8g
    3.5.3229
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    45 Comments

    1. Pingback: 48 Luscious Lentil Recipes ⋆ Sugar, Spice and Glitter

    2. Kiki on January 29, 2018 2:40 pm

      What lentils are you using? I’m using red lentils and they tend to cook in 10 minutes, especially after soaking. I’m puzzled by your instructions to cook for 40 minutes. Help!

      Reply
      • Alisa Fleming on January 29, 2018 4:15 pm

        Hi Kiki, this isn’t my personal recipe, but it is red lentils. I believe they are cooked until softer as this is a breakfast dish. You can use brown lentils if you want firmer lentils, or cook them for less if you prefer. But I would try it as is!

        Reply
    3. Reanna on January 27, 2018 12:28 pm

      How long will this recipe keep for?

      Reply
      • Alisa Fleming on January 27, 2018 5:02 pm

        It should keep for a few days, covered and refrigerated, or longer if frozen.

        Reply
      • Sades on December 1, 2020 6:50 am

        What does the tea add to this recipe? Is it for flavor or does it add nutrients? I’m just curious because I’d really like to try this recipe but I don’t have any on hand.

        Reply
        • Alisa Fleming on December 1, 2020 8:30 am

          Rooibos is credited for some health benefits, so there is that, but it’s also for flavor in this recipe. Rooibos naturally has a lightly sweet flavor, that’s a little like hibiscus, but less floral and more earthy.

          Reply
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    5. Stephanie on May 26, 2016 6:27 am

      I’ve had this recipe in the back of my mind since you posted it ages ago – finally tried it and am kicking myself for waiting! I need protein at breakfast but it can’t always be eggs eggs eggs… Thanks! I’m thinking next I’ll make a big batch and freeze portions.

      Reply
      • Alisa Fleming on May 26, 2016 7:11 am

        That’s fantastic. Thank you for your feedback Stephanie and I think it should freeze beautifully!

        Reply
        • Em on January 17, 2017 7:31 am

          Can you reheat it as well? As in, the microwave?

          Reply
          • Alisa Fleming on January 17, 2017 2:55 pm

            Yes, that shouldn’t be a problem

            Reply
      • Owen on June 20, 2016 7:28 pm

        Stephanie, be warned that the usable protein content of this dish is negligible (and far far less than the stated 11g, because lentils are limited by the very small quantity of the amino acid methionine, and the recipe does not contain any complementary protein source to make up for this deficiency.

        Reply
    6. Sophie on April 13, 2016 12:24 am

      Hi!
      This looks really great for someone who struggles with the taste of lentils… like myself πŸ˜‰
      I was just wondering, do you think I could use Chai green tea (green tea with ginger and cinnamon) in replacement of red rooibos tea?

      Thank you for posting this recipe. Will try it soon! πŸ™‚

      Reply
      • Alisa Fleming on April 14, 2016 2:32 pm

        The rooibos adds a bit of fruity sweetness, but you can use whatever tea you enjoy the flavor of!

        Reply
    7. Martha on March 28, 2016 3:00 pm

      I love this recipe! It’s been a great way to add fibre to my diet and eat a low GI regime. I like to use Granny Smith apples and a tablespoon of thickened cream instead of coconut milk, (I’m okay eating dairy). Thank you for a delicious alternative to grains for breakfast!

      Reply
      • Alisa Fleming on March 28, 2016 4:01 pm

        I’m so glad the recipe is working out well for you Martha!

        Reply
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    10. Vanessa on June 9, 2015 6:20 pm

      Anyway to crockpot this to keep the morning simplified?

      Reply
      • Alisa Fleming on June 12, 2015 10:41 am

        I looked into this, and would probably use brown lentils if looking to crockpot overnight. The red lentils cook much more quickly.

        Reply
      • Greg Chevalier on February 7, 2016 9:26 am

        Wow! What a Great change from the Standard American Diet…..I used mixture of Teavana teas… I liked the textures of apples and lentils….The power of the spices compliment each other. I used Vermont maple syrup….wow…fresh mint would have been nice garnish….maybe
        …squeeze lemon or lime……This dish is going in my weekly food prep….also could garnish with fresh fruit….rasberries………Awesome dish.

        Reply
        • Alisa Fleming on February 11, 2016 4:00 pm

          So glad you enjoyed it Greg! Thank you for your feedback and I love some of your ideas!

          Reply
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    12. Kimberley Payne on August 19, 2013 4:40 am

      Whole red lentil or hulled ? I made it with whole and it had a bitter taste ?

      Reply
      • Alisa Fleming on August 19, 2013 7:31 am

        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.

        Reply
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    16. Ben on April 12, 2013 12:02 pm

      This looks amazing! And I am just learning more about tea lately. Excited to try this one out!! Thanks, Alisa!

      Reply
    17. Megan H. on April 11, 2013 9:57 am

      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:)

      Reply
      • Alisa Fleming on April 11, 2013 10:19 am

        Rooibos is caffeine-free! I think a vanilla or spice tea would also go nicely.

        Reply
    18. Stephanie on April 11, 2013 8:54 am

      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!

      Reply
      • Alisa Fleming on April 11, 2013 9:06 am

        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.

        Reply
    19. Ricki on April 11, 2013 8:40 am

      That may just be one of the most creative breakfast recipes I’ve seen! YUM!

      Reply
      • Alisa Fleming on April 11, 2013 8:42 am

        You must try it Ricki! I can only imagine the possibilities for ACD / low sugar, too!

        Reply
    20. Melissa on April 11, 2013 8:30 am

      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.
      Melissa

      Reply
      • Alisa Fleming on April 11, 2013 8:43 am

        I know I’ve struck nutritious gold if it inspires you Melissa! πŸ™‚

        Reply
        • Susie on March 17, 2016 6:10 pm

          I love this recipe. It has so much protein it jump starts my morning. I did use only 1 teaspoon cinnamon. I found 1 tablespoon was way too much. Thanks for a healthful and tasty recipe!

          Reply
          • Alisa Fleming on March 19, 2016 8:29 am

            Awesome! And thanks for your note on how you modify the recipe Susie πŸ™‚

            Reply
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