Red Lentil Porridge Vegan Recipe

by Sharon Nazarian - Big City Vegan on 10:56 pm

Here’s a different way to have a warm and hearty breakfast. It might be a bit unconventional but why not mix it up! Put away the oatmeal and take out the legumes. What? Beans for breakfast? Rich in protein, fiber, iron and potassium, red lentils pack a bigger nutritional punch to kick-start your engines. What’s more is that they cook up in very little time.

One half of a cup of dry beans with one cup of water will yield about a cup cooked. Typically I’ll eat about half of that or three quarters depending on how hungry I am. Any remaining amounts can be added to veggies for a soup later.

Instructions:

First, measure out ½ cup of red lentils. Put on a white plate, sort through and remove any dirt particles, tiny stones or discolored lentils. Rinse them through with a strainer.

Place the rinsed lentils in a small saucepan and add 1 cup of water. Give it a little stir, turn on the stove and bring to a boil. Boil for a couple minutes then turn up the heat a little more if need be so the water rises up a bit as it’s boiling. You’ll see some foam has formed. Take off the heat and skim the foam off the top.

This foam contains many of the complex sugars found in beans that are responsible for gas that sometimes occurs. Doing this will minimize or prevent that from happening. In my experience, I haven’t had any problems.

The next part is the easiest. Be sure your stove is turned off, give the lentils a little stir then put a lid on the pan and set the timer for 20 minutes. If you let it sit longer, it’s fine. The beans come out a bit al dente and that gives some texture or a bit of chewing satisfaction as my Mom always says.

Next, add your spices. I like to add a few good shakes of cinnamon that probably amounts to about a half to a whole teaspoon. Adjust to your own taste. Add some sweetener, stevia, sugar in the raw, brown sugar, agave or even maple syrup.

Also, just a suggestion, with the exception of stevia that needs to be blended in, if you just put your sweetener on top instead of mixing it in, you’ll use less and taste more. Since it’s on the surface it hits your taste buds right away for an extra yummy experience with probably half the calories. Red Lentil Porridge

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{ 4 comments… read them below or add one }

Erica Sara December 15, 2010 at 11:16 pm

Wow- this looks so good! I’m definitely going to make this week.

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Vinny From Brooklyn December 16, 2010 at 11:39 pm

This does look yummy, I will have to try and get my wife to cook it for me

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Get Skinny, Go Vegan December 20, 2010 at 4:07 pm

You have to try ” The Indian Slow Cooker” book by Anupy Singla!! I have been putting stuff in the slow cooker the night before and it seems like a miracle when I get up the next morning and there are Punjabi aromas wafting through the air. Sometimes I have to get up early do do dog feedings, rescues in East St. Louis, and I LOVE that it is like an Awesome Indian cook made me breakfast. I am writing about a few of the dishes at http://www.getskinnygovegan.blogspot.com

You can check out some of the dishes and the author’s blog at indianasapplepie.com
I hope someone comes out with Ethiopan Slow Cooker next, but sin meat. Do you guys know any other super easy slow cooker books? I don’t want to have to cook the beans first and then do the rest of the steps. That’s why I like this books, dump in dried beans and off you go. But I would love to find some EASY vegan style slow cooker books with other cuisine also. I bought Robin Robertson’s book for someone else, and it looked good, but just too many steps! If I use the slow cooker it is going to be because it is SIMPLE!!!!

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Big City Vegan December 31, 2010 at 4:18 am

Thanks for suggestion on the slow cooker book and recipes. Checked out your site and they look delish. Agreed, easy breezy is the way to go if you can. I operate sans slow cooker :) but have you checked out this book “The Simple Little Vegan Slow Cooker”? The book features Irish, Italian, American, Asian and Mexican cuisines.

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