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Breakfast Red Split Lentils
Aly Michell
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!
5
from 1 vote
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Cook Time
15
mins
Total Time
15
mins
Course
Breakfast
Cuisine
American, Vegetarian
Servings
4
Calories
259
kcal
Ingredients
1x
2x
3x
1
cup
red split lentils
3
cups
water/vegan milk
1
tablespoon
ground cinnamon
1/4
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.
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
Serving:
1
-Serving
Sodium:
93
mg
Calcium:
297
mg
Vitamin C:
15
mg
Vitamin A:
719
IU
Sugar:
9
g
Fiber:
16
g
Potassium:
694
mg
Calories:
259
kcal
Monounsaturated Fat:
1
g
Polyunsaturated Fat:
2
g
Saturated Fat:
1
g
Fat:
4
g
Protein:
17
g
Carbohydrates:
39
g
Iron:
4
mg
Keyword
Breakfast Lentils, Breakfast Red Split Lentils, Sweet Breakfast Lentils
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