Breakfast Red Split Lentils

Sweetened, cooked red split lentils with a drizzle of coconut milk and crushed walnuts in a bowl.

4.63 from 29 votes

Creamy, red split breakfast lentils topped with chopped walnuts and creamy coconut milk. A great alternative to traditional porridge or oatmeal that whipped up in just minutes!

Cook Time15

Total Time15

Course: Breakfast

Cuisine: American, Vegetarian

Diet: Low Fat, Vegan, Vegetarian

Servings:

Calories: 259kcal

Author: Aly Michell

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.

Nutrition