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.
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.
- 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)
- Once the lentils have been soaked and drained, place them in a pot with the brewed tea.
- Bring to a low boil and then reduce heat to low to medium.
- After ten minutes, stir in the diced apple and spices.
- Cook for another 30 to 40 minutes, until the lentils are tender.
- 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.
45 Comments
This was waayyyy too much spice. A whole tablespoon of cinnamon, a teaspoon of nutmeg and tumeric seemed extreme for the portion size in the pot, but I followed the recipe rather than seasoning to taste. If you use good spices, then this may be too potent and you should consider seasoning to taste. I will try this again with that method. The coconut vanilla milk was also watery and tasteless, so I added a little canned thicker coconut milk and this helped a lot.
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.
Hey great idea- I was pleased to find this recipe pop-up in my search for “lentil porridge” as an innovative breakfast.
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!
Thank you for sharing this Lisa!