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.

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 (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.

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
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, 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.


  1. I only used 2/3 the ground clove, and it was still way too much. A couple bites was enough to turn my tongue numb and unfortunately the result was inedible. 2 stars because I can see potential if the spices are modified.

  2. I tried as written but found the tsp of gr. cloves overpowering. Will try it again using 1/4 tsp. Also, I like the softer texture that comes with the longer cook time. It distinguishes both the look and “feel” of the breakfast lentils from savory side dish style lentils. Thanks for sharing the recipe and giving me another option for breakfast with decent protein and another way to have rooibos tea!

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