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Red Lentil Oatmeal

A bowl of red lentil oatmeal has been how I give a boost of iron, fibre and a bit of extra protein to my morning bowl of oats.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: Vegan
Keyword: breakfast, iron-rich, lentil, lentils, red lentil
Servings: 2

Ingredients

  • 1/4 cup split red lentils rinsed twice and drained
  • 1 cup water plus more if needed
  • 3/4 cup quick cooking oats
  • 1 pinch of salt
  • 1/4 tsp cinnamon
  • 2-3 tbsp soy milk or plant milk of choice

Toppings (to taste)

  • 1 tbsp creamy peanut butter per serving
  • 1/2 banana sliced, per serving
  • 1-2 tbsp maple syrup Or sweetener of your choice
US Customary - Metric

Instructions

  • In a small pot, add red lentils. Rinse with water and drain, repeating twice until the water isn't as cloudy or bubbly. Drain well, then add 1 cup of water and bring to a boil on the stove. Lower to a steady simmer and cook for about 8-10 minutes until the lentils are mostly cooked through.
    1/4 cup split red lentils, 1 cup water
  • Once the lentils are mostly cooked through, add the quick cooking oats, a pinch of salt, and cinnamon. Stir well and cook until the oats are to your preferred texture. Add water 1 tbsp at a time if you want the consistency to be thinner. Once oats are cooked to your desired consistency, turn off the heat.
    3/4 cup quick cooking oats, 1 pinch of salt, 1/4 tsp cinnamon
  • Add plant milk to mix through. This will keep the oats creamy and prevent it from clumping up. Divide into two serving bowls, and top with your desired toppings.
    2-3 tbsp soy milk