In a medium saucepan, combine 1 cup of red split lentils with 3 cups of either water or vegan milk. Stir well to ensure even distribution.

Stir in 1 tablespoon of ground cinnamon, ¼ teaspoon of nutmeg, and 4 teaspoons of brown sugar into the lentils, mixing until fully incorporated.

Place the saucepan over high heat and bring to a boil, then reduce heat to medium and simmer gently, stirring occasionally to prevent sticking.

Cook the lentils for about 15 minutes, stirring occasionally until creamy and tender. Add more water or milk if necessary for consistency.

For a quicker method, use a pressure cooker by securing the lid and cooking on high pressure for 2 minutes with a natural release for 10 minutes.

Once cooked, stir well and serve hot, topping with coconut milk and chopped walnuts if desired.