Description
A creamy, savory porridge that combines red lentils and rolled oats into a high-protein, nourishing meal option.
Ingredients
Scale
- 1/2 cup red lentils (rinsed until water runs clear)
- 1 cup rolled oats (thick/jumbo)
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 4–5 curry leaves (dried, frozen, or fresh)
- 1/2 teaspoon dried thyme (or 2–3 sprigs fresh thyme)
- 1 tablespoon nutritional yeast (more to taste)
- 2–3 tablespoons frozen peas (defrosted)
- Salt to taste
- Lemon wedge or a splash of apple cider vinegar (optional)
- Toasted seeds or chopped nuts (optional)
- Sliced avocado (optional)
- Chopped fresh herbs (optional)
- Chili flakes or chopped green chilies (optional)
- A drizzle of olive oil or sesame oil (optional)
Instructions
- Rinse the lentils in a fine mesh sieve until the runoff is clear.
- Add rinsed lentils to a saucepan with 1 1/2 cups water and bring to a gentle boil over medium heat. Simmer for 8–12 minutes until lentils are soft.
- Clear a spot in the pan and add the turmeric, coriander, and curry leaves, toasting for 10 seconds.
- Pour in a splash of water, then add the oats and 2 1/2 cups water. Stir to combine and cook for 5–8 minutes until oats absorb most of the water.
- Stir in nutritional yeast, peas, thyme, and salt to taste. Let rest for a minute.
- Spoon into bowls and add optional toppings before serving warm.
Notes
Great for meal prep; can be stored in airtight containers for up to 4 days. Adjust water for desired creaminess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 0mg
Keywords: vegan breakfast, protein-rich, savory porridge, meal prep, healthy recipe