Warm Cinnamon Lentil Cocoa Breakfast Toast

Ingredients

• 160 g cooked brown lentils — rinsed and well-drained if canned
• 30 g unflavoured or mild chocolate whey or plant protein powder — scoop, level
• 160 ml unsweetened soy milk — well shaken
• 80 g wholegrain bread — 2 thin slices
• 6 g unsweetened cocoa powder — about 1 tablespoon
• 2 g ground cinnamon — about 1 teaspoon
• 10 g maple syrup — about 2 teaspoons optional
• 1 pinch pinch of fine salt — to taste optional

Instructions

1. In a small saucepan, combine the cooked brown lentils, unsweetened soy milk, cocoa powder, ground cinnamon, and a pinch of salt if using.
2. Warm over low–medium heat for 5–7 minutes, stirring often and gently mashing the lentils with the back of a spoon until the mixture is thick, soft, and creamy with only small lentil pieces remaining.
3. Remove the pan from the heat and immediately whisk or stir in the protein powder until fully dissolved and smooth; if the mixture is too thick, add 1–2 tablespoons of extra soy milk to reach a soft, spoonable consistency.
4. Taste and add maple syrup if you prefer a little sweetness, stirring well to combine.
5. Lightly toast the wholegrain bread slices just until warm and slightly crisp at the edges (avoid very dark toasting, which can be harder to tolerate with low appetite).
6. Divide the warm lentil cocoa mixture over the two slices of toast, spreading gently; serve immediately, cutting each slice into small squares or fingers to make eating easier when appetite is low.