Oatmeal continues to be one of the most fundamental building blocks for the plant-based diet – at least in my experience. The opportunity to create diverse meals is significantly high. It may take a few minutes for you to wrap your head around this savory oatmeal recipe, but I think you will find it to be something unique and enjoyable.
In many ways, it sort of meets the need of a good comfort food – it’s relatively easy to prepare, is really suitable at any time of the day (breakfast, lunch, dinner…or maybe a mid-day snack!), and brings some zest that is often lacking from a dish based around oatmeal.
- ½ cup red lentils
- 1 cup steel cut oats
- 5 cups water
- A dash of sea salt, garlic powder, chili powder, and cayenne pepper
- 1 medium sized tomato, diced
- 1 small bell pepper (color of your choosing!), diced
- Boil 5 cups of water in a saucepan.
- Bring to medium-low heat and add steel cut oats and red lentils. Boil 25 – 35 minutes until correct consistency is achieved – this may require letting cook a little longer. Steel cut oatmeal will naturally seem a little watery in appearance, but will thicken as it cools.
- Add a dash of sea salt, garlic powder, chili powder, and cayenne pepper and mix.
- While the saucepan of ingredients cools, dice a medium sized tomato and a small bell pepper. Add these to the saucepan as a topping for your meal.
- Optional: add slices of avocado or your favorite plant-based milk. If you are sticking to an oil free diet, skip the avocado altogether. You may want to experiment with different milks to find one that coincides with some of the zest in this dish.
This savory red lentil & oatmeal recipe prepares about 4 servings. Great to share, or can be refrigerated for a few days.