Cinnamon Lentil Toast with Calm Cocoa Protein Spread

Ingredients

• 150 g canned brown lentils, drained and rinsed — rinsed and well drained
• 80 g soft whole grain bread — 2 thin slices, lightly toasted or untoasted as tolerated
• 40 g unflavoured or mild chocolate protein powder — whey, pea, or other tolerated type
• 160 ml unsweetened soy milk — or other gentle plant milk
• 2 g ground cinnamon — about 1 teaspoon
• 5 g unsweetened cocoa powder — about 1 tablespoon
• 10 g maple syrup — about 2 teaspoons, or to taste optional
• 5 g extra-virgin olive oil — about 1 teaspoon optional

Instructions

1. In a small saucepan, combine the drained brown lentils and 80 ml of the soy milk. Warm over low heat for 5–7 minutes, stirring occasionally, until the lentils are very soft and creamy; add a splash of extra milk if they look dry.
2. Remove the pan from the heat and mash the lentils gently with the back of a spoon or a fork until they form a soft, spreadable mixture. Stir in 1 g (about 1/2 teaspoon) of the ground cinnamon and the olive oil if using, keeping the texture smooth and not chunky to be easier on the stomach.
3. In a bowl, whisk together the remaining 80 ml soy milk, protein powder, cocoa powder, remaining 1 g cinnamon, and maple syrup if using, until completely smooth and pudding-like; add a teaspoon or two of extra milk if it feels too thick to tolerate when nauseated.
4. Lightly toast the bread if you tolerate a bit of texture, or leave it soft if your stomach is very sensitive. Cut each slice in half to keep portions small and less visually overwhelming.
5. Spread a thin layer of the warm mashed lentils over each bread piece, then top with a spoonful of the cocoa protein mixture, spreading gently so the layers stay soft and even. Serve warm or at room temperature, which is often better tolerated than very hot or very cold foods when nauseated.