When it comes to breakfast, lentils are one of the most underused sources of protein, I find. You are likely to encounter recipes that ask for every nut under the sun but not lentils. They hardly ever seem to inspire more than the staid old soup, stew or salad. But I hope this recipe will change your mind, shake up your morning monotony and add a little bit of sweetness to your lentil repertoire. <br /> <br />This is a soupy, filling and very energizing drink that traditionally combines cooked lentils with fresh coconut milk, cow's milk and jaggery. Because running in search of ingredients isn't exactly my cup of lentils, I often use a combination of the equally nutritious and more readily available molasses with some raw sugar.

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