Lentil Porridge (slow-cooked)
Breakfast
What You’ll Need:
🫘 200g (1 cup) dried brown or green lentils, rinsed
💦 960ml (4 cups) water (use 4 for a thinner porridge)
🧂 1 tsp salt
🌿 1 tsp oregano
Features:
Nutrition:
Servings 1 Calories 700 Carbohydrates 120g Fat 2g Fiber 32g Protein 50g Monounsaturated 0.5g Polyunsaturated 1g Saturated 0.3g Trans 0g Vitamin A 20µg Vitamin C 4mg Vitamin D 0µg Vitamin E 1.2mg Vitamin K 6µg Thiamin (B1) 1.7mg Riboflavin (B2) 0.6mg Niacin (B3) 5mg Vitamin B6 1.2mg Folate (B9) 960µg Vitamin B12 0µg Calcium 110mg Iron 13mg Magnesium 200mg Phosphorus 700mg Potassium 1900mg Zinc6mg Copper 1.5mg Manganese 3.5mg Selenium 15µg Cholesterol 0mg Sodium 2300mg Sugar 4g
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
- Slow-Cooked (Crockpot):
- Add lentils, water, and salt to the crockpot. Stir to combine.
- Cover and cook on LOW for 4 hours (overnight works well), until lentils are very soft.
- Mash the lentils directly in the crockpot using a wooden masher until you reach your desired texture. For a chunkier porridge, mash lightly; for a smoother porridge, mash more thoroughly.
- Regular Cook (Stovetop):
- Add lentils, water, and salt to a pot. Bring to a gentle boil, then reduce to a low simmer.
- Cook uncovered for about 30 minutes, stirring occasionally, until lentils are very soft.
- Blend with an immersion blender or transfer to a blender. Pulse 1–3 times, or blend fully if desired.
- Adjust consistency: If it’s too thick, add hot water a little at a time. If it’s too thin, leave uncovered and cook on high for 10–15 minutes. Sprinkle with oregano before serving.
Notes, Tips, Storage, & Swaps
Storage Tips
- Keeps in the refrigerator for up to 5–7 days.
- Reheat with a splash of water or broth, stirring well.
Notes
- You may want to double the recipe when using a crockpot, as smaller batches can cook down quickly and reduce more than expected.
- This lentil porridge can be enjoyed savory, or sweetened with maple syrup for a lightly sweet version.
Lentil Porridge (slow-cooked)
Ingredients:
🫘 200g (1 cup) dried brown or green lentils, rinsed
💦 960ml (4 cups) water (use 4 for a thinner porridge)
🧂 1 tsp salt
🌿 1 tsp oregano
Features:
Instructions:
- Slow-Cooked (Crockpot):
- Add lentils, water, and salt to the crockpot. Stir to combine.
- Cover and cook on LOW for 4 hours (overnight works well), until lentils are very soft.
- Mash the lentils directly in the crockpot using a wooden masher until you reach your desired texture. For a chunkier porridge, mash lightly; for a smoother porridge, mash more thoroughly.
- Regular Cook (Stovetop):
- Add lentils, water, and salt to a pot. Bring to a gentle boil, then reduce to a low simmer.
- Cook uncovered for about 30 minutes, stirring occasionally, until lentils are very soft.
- Blend with an immersion blender or transfer to a blender. Pulse 1–3 times, or blend fully if desired.
- Adjust consistency: If it’s too thick, add hot water a little at a time. If it’s too thin, leave uncovered and cook on high for 10–15 minutes. Sprinkle with oregano before serving.
