High-Protein Savory Oatmeal
A nutrient-packed savory oatmeal loaded with lentils, kale, and spices—rich in fiber, antioxidants, and plant-based protein for a complete meal.
- Prep Time: 10 Minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast, Main Course
- Method: Stovetop / Simmered
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Drizzle of olive oil (optional)
1 teaspoon cumin seeds
½ medium yellow, red, or sweet onion, small dice
4 cloves garlic, minced
1 inch ginger, minced or grated
1–2 green chili peppers (serrano or jalapeño), minced (optional)
1 cup red split lentils (rinsed)
1 cup steel-cut oats
4 cups water
¼ cup unsweetened non-dairy milk (optional, to taste)
5 stalks kale (leaves and stems finely chopped, optional)
1 ½ teaspoons turmeric
¼ teaspoon black pepper
½ teaspoon allspice (optional)
Salt or salt substitute, to taste
Instructions
Heat oil in a medium-large saucepan over medium-low heat. Add cumin seeds and toast for 1 minute until fragrant.
Add onion and a dash of water or oil. Cook for ~3 minutes until translucent.
Stir in garlic, ginger, and green chili (if using). Cook ~1 more minute until aromatic.
Add red lentils, oats, and water. Bring to a gentle boil, then reduce heat and simmer covered for 20 minutes, stirring occasionally. Adjust with water or non-dairy milk for consistency.
Remove from heat. Stir in kale, turmeric, black pepper, allspice, and salt. Mix well until combined.
Serve warm or at room temperature.
Notes
Use a mini chopper for quicker prep of onion, garlic, ginger, and chili.
Add turmeric and black pepper at the end to maximize health benefits.
Stir in ½ tsp long pepper for anti-inflammatory and longevity benefits.
Can be served for breakfast, lunch, or dinner as a complete meal.
Swap oats for quinoa for a gluten-free variation.
Find it online: https://allrecipesmade.com/high-protein-savory-oatmeal/
