Coconut-Lentil Breakfast Porridge with Cinnamon

Ingredients

• 160 g canned brown lentils, drained and rinsed — well rinsed and drained
• 60 g gluten-free rolled oats — uncooked
• 250 ml canned light coconut milk — shaken
• 150 ml water — room temperature
• 2 g ground cinnamon — ground
• 15 g maple syrup — liquid
• 2 g lemon zest — finely grated optional
• 1 g iodised salt — fine optional

Instructions

1. Add the rinsed lentils to a small saucepan and lightly mash them with the back of a spoon or a fork until about half the lentils are broken; this helps create a smoother, easier-to-digest porridge.
2. Stir in the gluten-free rolled oats, ground cinnamon, light coconut milk, water, and salt (if using) until everything is evenly combined.
3. Place the saucepan over medium-low heat and cook for 6–8 minutes, stirring frequently, until the mixture thickens to a creamy porridge and the oats are soft; reduce the heat if it starts to bubble vigorously to keep it gentle on the stomach.
4. Remove from the heat, stir in the maple syrup and lemon zest (if using), then taste and adjust sweetness or cinnamon as desired.
5. Divide the porridge into two small bowls and let it sit for 1–2 minutes to cool slightly before serving, which also allows it to thicken further.