A creamy, nourishing breakfast dahl made from red lentils and fresh peach. A great gluten-free alternative to oat porridge, this is filling and counts as two of your 5-a-day fruit and veg.
Today’s recipe has been inspired by two other lovely bloggers, Shonalika of The Pulse and Poppy of Bunny Kitchen. Let me tell you how…
You may remember a few weeks ago in National Vegetarian Week, I featured this incredible Banana Breakfast Dahl recipe kindly provided by Shonalika. My curiosity was immediately piqued when I had first stumbled across her blog and some of the fantastic varieties of breakfast dahl she has written about so it was a pleasure to share the recipe with you all. Naturally it was only right that I try it out, but I decided to create and try out my own version which is what you will find below.
As part of a somewhat lucky streak I’m having at the moment, I recently won a giveaway that Poppy hosted on her blog. The prize was a selection of NuNaturals flavoured stevia liquids plus a ‘bonus product.’ My bonus product turned out to be a bottle of stevia cocoa syrup… which features in today’s recipe! The stevia syrup is essentially a chocolate sauce, like the kind you might put on ice cream, but sugar-free. What a bonus indeed!
This recipe therefore brings together the breakfast dahl concept along with the cocoa syrup to create a Peach and Cocoa Breakfast Dahl. The sweetness of the peach transforms the lentils – you really will forget they aren’t always a sweet thing. The recipe serves one but you could easily multiply the ingredients and create a batch. If anyone has ever tried this in the slow cooker let me know how that works! The stevia syrup can be substituted with cocoa nibs or powder, a regular syrup or even a chunk of dark chocolate melted in to get the chocolately richness. In place of the cinnamon and/or pumpkin seeds, you could use nutmeg, chopped nuts, or just about anything that you fancy!
Ingredients:
60g red lentils, thoroughly rinsed
60ml boiling water
60ml milk of your choice (I used almond milk)
1 peach, chopped
1/4 tsp cocoa syrup
1/4 tsp cinnamon (optional)
Pumpkin seeds, to serve (optional)
Method:
1. Add the lentils, water and milk to a pan and bring to the boil.
2. Lower the heat. Simmer for 10-15 minutes, stirring very frequently and adding more water if necessary.
3. Add the peach, cocoa and cinnamon, mix well. Continue to stir for a couple of minutes further until the peach has fully softened.
4. Pour into a bowl and top with pumpkin seeds to serve.
Have you ever tried lentils for breakfast? What would be your dream breakfast dahl flavour?
Wow this looks so good! :)
Thanks, it was very exciting to find a new way to use lentils. Can’t recommend it enough :)
:)
Eeek! I’m so happy that you enjoyed it, and over the moon that you’ve posted your recipe! Your peach version looks so delicious – and photogenic. If only I could convince my porridge to pose like that! I’ve often been tempted by stevia liquids/syrups, but then put off by the price… but perhaps it would be a good investment eventually – people say that you only have to use very little of it so achieve a lot of sweetness.
I’ve done one or two peach/nectarine dahls, but never would have thought of pairing them with chocolate! I’m going to have to give this recipe a shot myself when I next have some:D Some peaches, that is… I always have chocolate. ;)
Thank you so much for introducing me to the concept! It really was delicious. I was so eager to try it, I’m surprised I managed to leave it alone long enough to take the photos!
You need so little of the stevia syrup that a bottle would last for ages so it probably is worth the price. It was also a good way to justify including chocolate flavour in there since it wasn’t adding any calories ;)
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