Kick off your morning with something a little different – Breakfast Red Split Lentils with Cinnamon Brown Sugar.
Packed with plant-based protein and made with simple pantry staples, this bowl is a cozy, no-oats porridge that’ll keep you going all morning. It’s got the warm, sweet vibes of cinnamon and brown sugar mixed with creamy, tender lentils – perfect for when you’re craving something filling and flavorful but easy. Whether you’re looking to switch up your routine or get a quick, hearty meal, this recipe’s got you covered.
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Why You’ll Love This
- This breakfast bowl of lentils is PACKED with plant-based PROTEIN! Thanks to the legumes, we're hitting about 17 grams of protein per serving. To put that into perspective, a bowl of old-fashioned cooked oats yields about 4 grams of protein.
- It's ready in just 15 minutes on stovetop! No need to spend an entire hour hovering over the stove. This recipe only takes a few minutes to make.
- Made with pantry-friendly ingredients. Check out your pantry - you might already have all the ingredients needed. This includes lentils, spices, brown sugar, walnuts, and coconut milk to add some creaminess.
- This recipe is grain-free, gluten-free, dairy-free, and 100% VEGAN!
Lentils for Breakfast
Lentils may seem like an unusual guest at the breakfast table in some places, like here in the western world. However, lentils are enjoyed bright-and-early in countries like Iran with their stew called haleem made with lentils, grains, meat, and spices. And then you have idli in south India, a savory rice cake made with fermented black lentils.
Speaking of protein, starting a plant-based diet and needing more protein? Check out Top 10 Cheap Plant-Based Protein Sources to get some ideas for your next meals!
Ingredients & Substitutions
- Red Split Lentils: These lentils cook quickly and absorb flavors well, making them perfect for a creamy, slightly sweet porridge. Other lentils will require longer cooking times and won’t achieve the same texture.
- Water or Plant-Based Milk: For a richer, creamier texture, use coconut milk or almond milk instead of water.
- Ground Cinnamon: Adds a warming spice that’s perfect for breakfast. You can also try cardamom or allspice for different flavor profiles.
- Nutmeg (optional): A pinch of nutmeg deepens the flavor, giving it a cozy, autumnal vibe. Use sparingly as it’s quite potent.
- Brown Sugar: Adds a touch of sweetness; adjust to taste. Maple syrup or coconut sugar are great substitutes.
- Coconut Milk (for drizzling): Makes the porridge extra creamy. Use full-fat coconut milk for a richer flavor or swap for almond or oat milk if preferred.
Chopped Walnuts (optional): For a bit of crunch and healthy fats, add a sprinkle of chopped walnuts. You can also use pecans or almonds if you prefer.
Tips for the Best Breakfast Lentils
- Opt to Pressure Cook: Pressure cooking this recipe will yield a quick and creamy porridge that’s ready in minutes.
- Watch the Water Ratio: Lentils absorb a lot of liquid, so adjust based on your desired consistency. Add more water or milk if you like it creamier.
- Stir Often: Lentils can stick to the pot, so give it a good stir every few minutes to avoid burning.
- Add Sweetener to Taste: Start with less sugar and add more if needed; everyone’s sweetness preference is different.
How to Pressure Cook Breakfast Lentils
For an even easier prep, try making breakfast lentils in a pressure cooker! Add red split lentils, water or plant-based milk, cinnamon, nutmeg, and brown sugar to the pressure cooker. Seal the lid and cook on high pressure for 2 minutes. Let the pressure naturally release for about 10 minutes to achieve a creamy, tender consistency.
Once done, stir the mixture and serve with your favorite toppings, like a splash of coconut milk or chopped walnuts, for a cozy and satisfying breakfast.
If you're into legumes, check out our pressure cooker black bean recipe!
What To Eat With Breakfast Lentils
Top your breakfast lentils with your favorite mix-ins! A handful of chopped nuts, a drizzle of maple syrup, or a sprinkle of chia seeds make excellent additions. Pair this cozy bowl with a warm cup of chai or ginger tea to complete the breakfast experience.
Recipe FAQs
Red split lentils are very soft, tender, and take on any of the flavors you give to them. Additionally, they cook relatively fast in comparison to other lentil varieties.
You can find red split lentils at most big-box grocery stores like Walmart, Target, and Trader Joe’s, often in the dry legumes section. They’re also available at many Asian grocery stores and online through retailers like Amazon.
Lentils do not need to be soaked, especially red split lentils. Red split lentils cook very quickly – just a few minutes.
Yes, lentils are a great choice in the morning as they provide a high amount of protein, fiber, and complex carbohydrates to keep you full and energized. They’re versatile and can be used in breakfast bowls, savory porridge, or added to veggie-packed scrambles.
Lentils are high in fiber, plant-based protein, and essential minerals, which are excellent for heart and gut health. While eggs offer complete protein and healthy fats, lentils have no cholesterol and are often preferred for their fiber and iron content.
All lentil colors have health benefits, but green and black lentils typically contain the highest levels of fiber and antioxidants. Each variety has a unique nutrient profile, so eating a mix can be beneficial.
More Porridge Recipes
Looking for something a little bit different? Be sure to check out our Blueberry Banana Bread, Mushroom Bacon, Chia Seed Pumpkin Muffins, Tofu Scramble, and Gluten-Free Vegan Banana Pancakes.
Our quinoa porridge is also a winner!
Tried out this Breakfast Lentils With Cinnamon Brown Sugar recipe?
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Breakfast Red Split Lentils
Ingredients
- 1 cup red split lentils
- 3 cups water/vegan milk
- 1 tablespoon ground cinnamon
- ¼ teaspoon nutmeg
- 4 teaspoon brown sugar adjust to preference
- Splash of coconut milk
- Chopped walnuts
Instructions
- In a saucepan or pot over high heat, stir together red split lentils and water/vegan milk.
- Stir in cinnamon, nutmeg, and brown sugar. Once at a boil, lower heat to medium. Cook and stir for 15 minutes, or until creamy and tender.
- Optional: Add your favorite porridge toppings! I added a splash of coconut milk and chopped walnuts.
- To pressure cook: Stir in the lentils, liquid, spices, and brown sugar. Seal the lid and cook on high pressure for 2 minutes. Allow a natural release for about 10 minutes. Once done, give it a good stir, and serve with your favorite toppings like a splash of coconut milk or chopped walnuts for extra richness.
Notes
- Feel free to use any sweetener of choice and use as much or as little as you prefer.
- For a creamier breakfast red split lentils, add a splash of coconut milk.
Vegan Carne Guisada (Meatless “Beef” Stew)
Ashley Tewksbury
Love this as a relatively easy weekend breakfast alternative to my usual oatmeal or eggs. My partner and I both really like lentils, so I'm happy to find new, unique uses to add more to our diets. I see where some others are coming from with the texture and taste initially feeling a bit off/strange since I think many of us are accustomed to eating savory vs. sweet lentils, but I felt I got past this quickly and really enjoyed it! I cooked it maybe 5-10 min longer than the recipe called for since there was still more water than I thought I'd want and maybe my lentils are old and took longer to cook? They are supposed to be cooked uncovered, right? That is what I did but I didn't see it specified. I used maple syrup instead of brown sugar and added some flax seeds and cloves! Thanks for sharing this recipe!
Aly Michell
So glad you gave this recipe a try and enjoyed it as a weekend breakfast option! Lentils are such a great way to switch things up, especially when you're already a fan. You're totally right about the texture and flavor catching some folks off guard at first — sweet lentils aren't what most of us grew up with, but they can be surprisingly cozy once you settle into it. Cooking uncovered is perfect here, and adding extra time makes sense if the lentils were a bit older or needed to soak up more water. Your maple syrup swap and spice additions sound amazing. Thanks so much for sharing your take on it!
Ann
Do you think that cooking in regular milk would work? Or at least 1/2 milk, 1/2 water? I don’t usually have any plant based milk (except canned coconut milk for my Indian recipes). This recipe looks very tasty & like something I could make ahead. Would be a nice change from my usual yogurt & granola.
Aly Michell
Yes, that's fine!
Paula
This sounds awesome. Thinking about trying it with blueberries (my favorite add in for anything porridge like). Would fresh, frozen, or dried work better?
Aly Michell
Hi Paula! Any of them will work - depending on the texture you're looking for! You can go for frozen blueberries if you want a softer texture. Dried are chewier. And fresh will provide a little more of a bite. I'd say go for what you enjoy most.
Elizabeth
It took way more cooking time than stated - at 45 minutes the centers of the lentils are still grainy/firm, but it's delicious. Next time I'll try my instant pot so I don't have to stand stirring forever, but it's definitely worth another try.
Aly Michell
Thank you for trying it out! I went ahead and added directions for pressure cooker. Pressure cook for 2 minutes and then do a natural release.
MaryLinda
I’m curious, did you use split lentils? Given the extended cooking time required, it sounds like you might have used brown or green whole lentils because those take longer to cook than red or yellow split lentils. In my experience, split lentils fall apart long before 45 minutes of cooking time, but I’m interested because I’m wanting to try this recipe.
j
I added raisins and ground ginger to the ingredients, the raisins get plump and lovely and give you pockets of sweetness.
The texture of this porridge is unusual for breakfast but once you are used to it, it's great and definitely keeps me full liner than oats.
Cat
I like it! I wasn’t sure what toppings I’d like so I made myself a little buffet at the breakfast table. I want a fan with the nut butter, but definitely good with coconut flakes. Not so good with cacao powder - but that was added after. Has anyone tried cooking with cacao powder? I also tried - crunchy seed and nut mix topper and that was good for texture variety. The winner was a drizzle of maple syrup, and even better with the coconut flakes mixed in too.
Linda
Love this ! Adapted it a bit for what I had on hand. Pine nuts,pumpkin pie spice and raisins. Just a tiny bit of milk and maple syrup. So good! Have never cooked with lentils but got a bag for free so I am exploring new recipes. I like it better than oatmeal and maybe even grits! Will be following your blog as I am trying to make better,healthy diet choices. Thank you!
Sally
Not for me 🥲. Wanted to love these, but just couldn’t get past the lentil taste even with the additional yummy things.
Aly Michell
I understand! Lentils aren't a favorite for everyone!
Vickiy
I wanted to love this recipe, but the jury is still out for me. The nutrition benefits are outstanding. The texture and taste aren't close enough to my favorite quinoa porridge, overnights oats, or cooked oatmeal. I will try adding some nut butter. OK for a new breakfast option and excellent descriptive post.
Aly Michell
Hi Vickiy! Thank you for giving this recipe a try!
Beth
Love them. I put the leftovers in the fridge for tomorrow. I have to try the peanut butter addition next time! And some walnuts or pecans 🙂
Aly Michell
Thank you for trying out this recipe! Nuts are great addition to breakfast lentils - definitely try it out!
Beth
Walnuts and Cocoa Nibs really took it up a level! I am loving it, lol.
Bethany
I made these and added them to a little cooked oats, coconut flakes and walnuts. They were really good!!!!
Aly Michell
Hey Bethany! Thank you for trying out the recipe! I am glad you loved it. Oats, coconut flakes, and walnuts sounds like an amazing addition!
Christine
This was my first time having sweet lentils and I really loved it! I added some raisins and toasted coconut as well. This will be in my regular rotation for sure. Great way to start the day!
Aly Michell
Oh yes! Thank you for trying the breakfast lentils out! It's definitely a part of my breakfast rotation, too!
Gabrielle Maness
I really appreciate this free content thank you as I’m transitioning into whole food plant based this is a great start for me so thank you and also a person who loves oatmeal but don’t think it’s nutritious enough this is right up my alley
Patricia Clarke
I was looking for an easy way to get more Lentils (fiber) into my diet, and this is definitely the trick. A lot easier than making a big batch of my favourite Lentil soup too. I'm not vegan/vegetarian but what a wonderful way to bulk up on fiber. I added a dribble of Maple Syrup and wow, 2 Thumb's up!!!
Aly Michell
Hi Patricia! Thank you for trying out my breakfast lentils! Definitely a greatway to add more fiber at the start of your day! Glad you enjoyed the recipe.
Chris
Aly this is FANTASTIC!! Thank you!! And yes, peanut butter (or almond) makes it crazy good! Much healthier than oatmeal for those of us removing sugar / managing blood sugar.
Aly Michell
Hey Chris!!!! You're awesome for trying the recipe (and loving it too). Glad it was a hit!
Nikki
Can’t wait to try this! I wonder if I could make this in the instant pot instead of in the stove! Any idea?
Aly Michell
Yes, that's totally fine!
Tia
I made this in the “inner pot” of my Instant Pot (with a cup of water in the outer pot, of course). Adjusting times from another recipe I like, I dumped everything in overnight with a delay until 1 hr before breakfast (hoping the end of my very old red lentils would benefit from overnight in liquid), then cooked at high pressure for 20 min. I found my lentils were still too hard for my taste (though the taste was perfect). But again—they were ancient, so I knew they weren’t going to cook as fast as they should. Note for those who want to use ancient lentils in the back of he fridge/pantry as I did: If you really want to go mushy, give ‘em as much time as an hour if you want. You won’t burn them in a pressure cooker as long as your outer pot still has water!
Tia
Oh! Also: If making this in a pressure cooker, remember to cover your inner cook pot with foil to prevent the recipe from getting soupy with all the steam/water landing in it!
Ari
Canned or refrigerated coconut milk or does it make a difference?
Aly Michell
Either is fine!
Carlos
Is it possible to make this recipe in bulk and keep it in the fridge? If so, how long can I keep it in the fridge? I would like to eat this daily, but don't have the time to cook it up every morning. I also add peanut butter for extra flavour and healthy fats.
Thanks,
Carlos
Aly Michell
Yes, that's fine. To reheat, warm in a saucepan and add a touch of water or coconut milk to thin out the breakfast lentils a bit. It'll keep for about 3-4 days in the refrigerator. Also, peanut butter sounds like a delicious addition!
EJ
This is SO GOOD! Thank you for creating this recipe. I will definitely make it again 🙂
Aly Michell
Glad you loved it!
Eric S.
I am very excited about this breakfast dish. I have been avoiding oats lately with all these glyphosate problems and this might just do the trick! I can't wait to make this.
plantbasedandbroke
I hope you love. It's a great alternative to oats, for sure. Let me know if you like it and definitely let me know if you have any feedback! 🙂
Casey
I am currently following the original South Beach P1 and cannot have oatmeal for 2 weeks. Very excited about this recipe.
Aly Michell
Glad the recipe will be coming in handy, then! Let me know how you like it when you try it. ^_^