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Lentil Porridge (Slow-cooked)
Breakfast
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
Equipments:
- Measuring cups and spoons
- Crockpot or large saucepan
- Potato masher or immersion blender
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Oil-Free
Leftover Friendly
Meal Prep Friendly
Cook once Eat twice
Features:
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Oil-Free
Leftover Friendly
Meal Prep Friendly
Cook once Eat twice
Nutrition:
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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).
Lentil Porridge (Slow-cooked)
2 Big Bowls
Prep 5 min
Cook 4 hrs or 30 min
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:
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Oil-Free
Leftover Friendly
Meal Prep Friendly
Cook once Eat twice
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.
