Lentil Breakfast Bowl with Chickpeas, Oats, and Honey

I love breakfast, and I love the earthy taste you get with lentils. It’s a perfect ingredient that’s easy and quick to cook, and goes well with savory and sweet flavors.
Note: You can substitute any of your favorite dried fruits and nuts for this recipe.


1/2 cup lentils

1/2 quinoa

1 tbsp. walnuts

1 tbsp. dried cranberries

1 tbsp. yellow raisins

1/2 cup canned chickpeas; drained and rinsed

1 tbsp. honey

1 tbsp. ground flax-seed

2 tbsp. whole oats

dash of cinnamon


Heat a medium pot with 2 1/2 cups of water up to a boil. Add the lentils and quinoa, turn the heat down to a simmer, cover the pot and cook for 15 minutes.

Add in the chickpeas and cook another 5 minutes until the lentils are soft, and the quinoa has opened up and you can see the curls.

Drain excess water, and let sit 5 minutes, fluff with fork.

In a large bowl combine the lentils, chickpeas, and quinoa mix. Fold in the walnuts, dried cranberries, yellow raisins, ground flax-seed, and whole oats.

Sprinkle the top with a dash of cinnamon and drizzle with honey.

Happy cooking!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s