Lentil Breakfast Recipe

Prep Time

10 minutes

Cook Time

20 minutes

Additional Time

5 minutes

Total Time

35 minutes

Servings

4

Ingredients

• 1 cup dried red lentils, rinsed
• 2 cups unsweetened almond milk (or milk of your choice)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon ground nutmeg
• 2 tablespoons honey (or maple syrup)
• 1/4 cup chopped walnuts
• 1/4 cup unsweetened shredded coconut
• 2 tablespoons chia seeds
• 1 ripe banana, sliced

Steps to Cook

1. In a medium saucepan, combine the rinsed lentils and almond milk. Bring the mixture to a boil over high heat.

2. Once boiling, reduce the heat to low, cover the saucepan with a lid, and let the lentils simmer for 15-20 minutes, stirring occasionally, until the lentils are soft and have absorbed most of the liquid.

3. Remove the saucepan from the heat and stir in the cinnamon, cardamom, nutmeg, and honey (or maple syrup). Mix well to combine.

4. Divide the lentil porridge into four serving bowls. Top each serving with sliced banana, chopped walnuts, shredded coconut, and chia seeds.

Cook’s Note

• For a creamier texture, you can use a hand blender or immersion blender to partially puree the lentil porridge before adding the toppings.
• Feel free to adjust the spices and sweetener to your personal taste preferences.
• If you prefer a thinner consistency, add more almond milk or water to the porridge.
• You can also experiment with different toppings, such as berries, sliced almonds, or a drizzle of nut butter.
• This recipe is gluten-free, dairy-free, and can be made vegan by using maple syrup instead of honey.
• The lentil porridge can be made in advance and reheated in the microwave or on the stovetop with a splash of additional milk or water to thin it out.

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