Lentil Porridge (Slow-cooked)
Breakfast
Ingredients:
- 200 g (1 cup) dried brown or green lentils
- 960 ml (4 cups) water
- 6 g (1 tsp) salt
- 1 g (1 tsp) oregano
Equipments:
Features:
Gluten-Free
Meal Prep Friendly
Grain-Free
Soy-Free
Leftover Friendly
Oil-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Rinse the lentils well before cooking — this removes surface starch and any small stones or debris, a step worth not skipping even on a low-effort slow-cook recipe like this one.
Instructions:
- Combine Ingredients: Add 200 g (1 cup) rinsed lentils, 960 ml (4 cups) water, and 1 tsp salt to a crockpot or pot.
- Cook: Crockpot: Cook on LOW for 4 hours until lentils are very soft. Stovetop: Bring to a gentle boil, then reduce to a low simmer and cook uncovered for 25–30 minutes.
- Mash or Blend: Mash with a potato masher for chunky texture or blend fully for smooth.
- Adjust Consistency: If too thick, stir in hot water a little at a time. If too thin, simmer uncovered for 10–15 minutes.
- Season and Serve: Sprinkle with 1 tsp oregano and serve with toppings of choice.
Notes: Double the recipe when using a crockpot — smaller batches can cook down quickly and dry out. This porridge can be eaten savory or sweet depending on your toppings. Brown or green lentils work best for a creamy texture; red lentils also work and cook faster.
Storage: Keeps in the fridge for 5-7 days. Reheat with a splash of water or broth, stirring well. Freezes well for up to 3 months.
Tips: Set the crockpot before bed for an effortless breakfast ready in the morning. Try savory toppings (fried egg, olive oil, herbs) or sweet (banana, maple syrup, cinnamon).
Every ingredient here earns its place, but a few really shape the dish. The dried brown or green lentils adds hearty plant protein and body to the dish. The salt sharpens and balances every other flavor in the dish. The oregano adds an earthy, aromatic herbal backbone.
Lentil Porridge (Slow-cooked)
Ingredients:
- 200 g (1 cup) dried brown or green lentils
- 960 ml (4 cups) water
- 6 g (1 tsp) salt
- 1 g (1 tsp) oregano
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The dried brown or green lentils adds hearty plant protein and body to the dish. The salt sharpens and balances every other flavor in the dish. The oregano adds an earthy, aromatic herbal backbone.
Prep:
Rinse the lentils well before cooking — this removes surface starch and any small stones or debris, a step worth not skipping even on a low-effort slow-cook recipe like this one.
Instructions:
- Combine Ingredients: Add 200 g (1 cup) rinsed lentils, 960 ml (4 cups) water, and 1 tsp salt to a crockpot or pot.
- Cook: Crockpot: Cook on LOW for 4 hours until lentils are very soft. Stovetop: Bring to a gentle boil, then reduce to a low simmer and cook uncovered for 25–30 minutes.
- Mash or Blend: Mash with a potato masher for chunky texture or blend fully for smooth.
- Adjust Consistency: If too thick, stir in hot water a little at a time. If too thin, simmer uncovered for 10–15 minutes.
- Season and Serve: Sprinkle with 1 tsp oregano and serve with toppings of choice.
