Have you always eaten your porridge sweet for breakfast? Why not give it a try in a salty version! Might sounds surprising, but I swear to you it's delicious! I’ve been having it way too many times these last couple of days and just can’t get enough of it! Play with the spices and your toppings and you're done! And if you really have a sweet tooth in the morning, just enjoy your salty porridge for lunch or brunch!
Savory Red Lentils Porridge, with coconut milk & curry spices
makes one serving
1 teaspoon of coconut oil
1 garlic clove, very thinly chopped
1 small piece of fresh ginger (the same amount as garlic), very thinly chopped
200 ml of broth
1/3 cup of quick oat flakes (40g)
1/4 cup of red lentils flakes * (35g)
100ml of coconut milk
1/2 teaspoon of powdered curry spices **
1/4 teaspoon of salt (more or less, depending how salty your broth is)
freshly ground pepper (to taste)
toppings of your choice: avocado, tomatoes, sauteed kale, coriander, green onions, black sesame, etc.
* If you can not find red lentils flakes, replace them with whole red lentils. You will need to cook them a little bit longer so that they are completely cooked.
** You can always replace curry spices with garam masala plus one or two pinches of turmeric.
In a small saucepan, melt the coconut oil over medium heat and sauté the garlic and ginger for about 30 seconds.
Pour the veggie broth, cover, bring to a boil and turn off the heat.
Add the oat flakes and red lentils to the pan and let sit for about 5 minutes.
Add coconut milk, spices, salt and pepper; mix well.
Turn on the heat and bring to low boil. Simmer for about 5 minutes, or until the desired texture while stirring frequently so that the porridge doesn’t stick to the bottom of the pan.
Serve hot with your favorite toppings!