Lentil porridge

Cookinero 21 Mar 2025

Lentils are a healthy and tasty cereal that can replace or reduce the consumption of meat products, as they contain a large amount of vegetable protein. To prepare a recipe for lentil porridge, use red lentils. They are more piquant and after heat treatment acquire a delicate creamy texture. The longer lentils are stored, the drier they become and require lengthy preparation. It is better to soak such lentils overnight so that they reveal their taste.

How to cook Lentil porridge

Step 1

Lentil porridge

Start cooking the lentils. Place the lentils in a small saucepan or saucepan and pour in clean cold water in a ratio of 1:2. Put on medium heat and, stirring, bring the water to a boil. As soon as the liquid boils, a lot of white foam will form on the surface - carefully remove it, then add salt and stir.

Step 2

Lentil porridge

Boil the lentil porridge. Reduce heat to low and cook for 10-15 minutes, until the grains are soft and the liquid has completely evaporated. You can cover the pan with a lid or do without it at all. Keep in mind that if you close the lid tightly, the porridge will constantly boil over.

Lentil porridge - FAQ About Ingredients, Baking Time and Storage

Yes, you can use red or yellow lentils for a quicker cooking time, but green or brown lentils will work too—just adjust the cooking time as needed.
This recipe is naturally gluten-free as long as you ensure your lentils and any added seasonings are certified gluten-free.
You can use low-sodium vegetable broth instead of water for added flavor or replace salt with a dash of soy sauce or coconut aminos.
Store it in an airtight container for up to 4 days. Reheat with a splash of water or broth to refresh the texture.
Yes, freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating.
Try fresh herbs, a drizzle of olive oil, yogurt, roasted veggies, or a sprinkle of cheese for extra flavor and texture.
Yes, cook on the 'porridge' or 'white rice' setting with the same water-to-lentil ratio, stirring occasionally if needed.
Stir in cooked quinoa, chopped nuts, or a beaten egg during the last few minutes of cooking for extra protein.
Simmer uncovered for a few more minutes to evaporate excess liquid, or mash some lentils to thicken it naturally.
Absolutely! It reheats well and can be stored in individual portions for quick, nutritious meals throughout the week.

Reviews: 0

0 Overall rating
5
0
4
0
3
0
2
0
1
0

Have you already prepared this recipe? Tell what you think.

Write a review

Will be displayed on the comment.
Your review must be at least 50 characters.

Trending

Baked pollock in sour cream with cheese

Pollock in sour cream with cheese is so quick to prepare that it can easily become one of your favorite everyday dishes. Sea fish is very healthy. It contains a lot of iodine, fluorine, phosphorus, potassium and calcium. Vitamin A reveals its propert

Khinkal in Dagestan style

Khinkal is a traditional Caucasian dish. It is often confused with such a famous Georgian dish as khinkali. And, although the set of products in both dishes is quite similar, they are nevertheless different. Traditionally, khinkal is prepared on the

Blackcurrant compote

Blackcurrant compote is a quick, tasty and healthy drink. It is especially good to cook it from home-grown currants. Making compote from currant berries is very simple: you need to boil water in a saucepan, add berries, sugar - and the currant compot

Ojahuri from veal

Ojakhuri is a classic Georgian dish. In fact, this meat and potatoes are a win-win combination. You can use different types of meat for ojahuri. We will choose tender veal. Odeakhuri is traditionally served on a ketsi (clay plate) to keep the dish ho

Apricot and gooseberry jam

The combination of sunny apricot and amber gooseberry is already picturesque in itself. Since it is difficult to catch the moment of optimal ripeness of gooseberries, they are often picked while still green and sour. In this case, this is what we nee

Pine cone jam
Jam, Pine cones, Cone jam,

Pine cone jam

Total Reviews:

Jam is made only from very young cones collected in May. It well treats diseases of the respiratory system, bronchial asthma, diseases of the throat and gums, helps with beriberi. And it's just very unusual and memorable.

Categories Menu Recipes
Top