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Savory Red Lentils Porridge
[Vegan]

OJ By: Odile Joly-Petit

Author Bio

Based in Montréal (Canada), I am a French Canadian food photographer and stylist, recipe developer... Read More

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Red Lentil

Savory Red Lentils Porridge [Vegan]

207

Dairy Free

Have you always eaten your porridge sweet for breakfast? Why not give it a try in a salty version! Might sounds surprising, but we promise to you it's delicious! Play with the spices and your toppings and you're done! And if you really have a sweet tooth in the morning,... Read More

Ingredients You Need for Savory Red Lentils Porridge [Vegan]

1 teaspoon of coconut oil
1 garlic clove, very thinly chopped
1 small piece of fresh ginger (the same amount as garlic), very thinly chopped
3/4 cup of broth
1/3 cup of quick oat flakes
1/4 cup of red lentils flakes
2/5 cup of coconut milk
1/2 teaspoon of powdered curry spices
1/4 teaspoon of salt (more or less, depending how salty your broth is)
Freshly ground pepper (to taste)
Toppings of your choice: avocado, tomatoes, sauteed kale, coriander, green onions, black sesame, etc.

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How to Prepare Savory Red Lentils Porridge [Vegan]

In a small saucepan, melt the coconut oil over medium heat and sauté the garlic and ginger for about 30 seconds.
Pour the veggie broth, cover, bring to a boil and turn off the heat.
Add the oat flakes and red lentils to the pan and let sit for about 5 minutes.
Add coconut milk, spices, salt and pepper; mix well.
Turn on the heat and bring to low boil. Simmer for about 5 minutes, or until the desired texture while stirring frequently so that the porridge doesn’t stick to the bottom of the pan.
Serve hot with your favorite toppings!

Notes

If you can not find red lentils flakes, replace them with whole red lentils. You will need to cook them a little bit longer so that they are completely cooked. You can always replace curry spices with garam masala plus one or two pinches of turmeric.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.