Red Lentil Dahl Oatmeal (Vegan, Gluten-Free)

I have recently discovered the wonders of savory oatmeal.

I love oatmeal.  I can eat it morning, noon or night, hot or cold.  It’s all the same to me.  But I am trying to lessen the amount of sugar in my diet, and I realize that I consume most of my sugar during breakfast.  This needed to stop.

This is me combining my favorite foods – red lentil dahl and oatmeal – to create a hearty breakfast to get me off to a good start – without sugar.

1 ½ cup chicken broth or vegetable broth (to make it vegan/vegetarian)

½ cup red lentils

1 cup diced tomatoes

1 cup rolled, old-fashioned oats (gluten-free if this is an issue)

1 tbsp garam masala (Club House seasoning brand is my personal fav; otherwise, use a blend of cinnamon, cumin, cardamom, garlic powder, onion powder and salt)

¼ cup coconut milk

1 tbsp Madras curry

1 tsp cumin

Salt, to taste (this depends on how much salt there is in your vegetable broth, curry powder and/or garam masala)

  1. In a medium saucepan, cook your red lentils and oats together with the vegetable broth, garam masala, curry, cumin and salt. This should take 10 to 15 minutes.
  2. Stir in the diced tomatoes and coconut milk. Serve warm.  Add kale or coriander if you’d like.

On another note, I’m entering this recipe into the 2015 Canadian Lentils Recipe Revelation Challenge!  Yay!  Likes and repins of my recipe count as a portion of the total scoring, so please like it and repin it!  Here’s the direct link: