Gluten-Free Breakfast Lentils

1 cup red lentils (soak 4 hours)

3 cups red roisbos tea

2 apples, diced

1 Tablespoon cinnamon

1/4 teaspoon cloves

1 teaspoon turmeric

maple syrup to taste

coconut milk as needed


Place lentils in a pot with the brewed tea. Bring to a low boil. Reduce heat to medium-low. After 10 minutes stir in apples and spices. Cook 30-40 minutes uncovered until lentils are tender.

The day I decided to make this recipe I knew I’d stepped beyond the realms of normal eating and had truly become an adventurer. I’d rarely ever eaten lentils let alone considered eating them for breakfast! My first reaction was not positive but I was determined to not waste them. The original recipe calls for 1 teaspoon of cloves and I found that a bit too much. I also covered the pot while it cooked and there was too much liquid left. However, by the time I’d finished this batch of lentils they had grown on me and it wasn’t long before I made another. These are a bit time consuming but once they are made I have breakfast for several days. If you are not a food adventurer you may not be ready for this recipe just yet. But if you love lentils and you love trying new things this may be just what you are looking for. Thank you Simply Dish for taking me beyond the normal!

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