Cream of Wheat & Lentils –

Cream of Wheat & Lentils

  By lentilsorg    

September 6, 2016

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  • Prep: 5 Minutes
  • Cook: 10 Minutes
  • 5 Minutes

    10 Minutes

    15 Minutes

  • Yields: 4-6


  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.

Allergic to nuts? Try substituting toasted pumpkin or sunflower seeds, instead of almonds.

Don’t have apples on hand? Chopped pears, peaches, or bananas are a great substitute!


1/2 cup (125 mL) toasted, sliced almonds

1 apple, finely diced

3 Tbsp (45 mL) maple syrup, divided

4 cups (1 L) dairy, almond, or coconut milk

pinch, salt

1/2 cup (125 mL) cream of wheat or wheatlets

1/2 cup (125 mL) split red lentils

1/2 cup (125 mL) dried cranberries

1/2 tsp (2 mL) ground cinnamon

1 tsp (5 mL) vanilla


Nutrition Facts

Serving Size1 cup (250 mL)
Sodium250 mg
Potassium214 mg
Protein11 g
Cholesterol15 mg
Sugar28 g
Total Fat3.5 g
Saturated Fat2 g
Total Carbohydrates41 g
Dietary Fiber4 g