Cream of Wheat & Lentils

Directions

1. Combine almonds, apple, 1 Tbsp (15 mL) maple syrup, and pinch of salt in a small bowl. Reserve.
2. Pour milk into a medium saucepot and whisk in cream of wheat. Add lentils, cranberries, cinnamon, remaining maple syrup, and pinch of salt. Whisk to combine.
3. Bring mixture to a boil on medium heat while stirring often. Reduce heat to a simmer and continue to cook for another 8-10 minutes or until lentils are cooked and desired thickness has been reached. Stir in vanilla.
4. Portion cooked mixture into serving bowls and garnish each with a spoonful of apple and almond compote.