Lentil Porridge
Nutritious porridge is the key to a productive day. Lentils come in several types — green, yellow, red — and all of them are packed with easily digestible protein and plenty of beneficial minerals. But green is my favorite. Porridge made from these beans gives you energy and keeps you going all day.
Cooking method
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Step 1:
First, I recommend sorting through the lentils to remove any debris or beans that don't look good. I always pick over my lentils, but this step is optional.
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Step 2:
Put the lentils in a colander and rinse them thoroughly under running water.
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Step 3:
Pour cold, clean water into a pot. Add the lentils. Set the pot over medium heat.
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Step 4:
As soon as the water boils, add the salt. Turn the heat down to low. You can also cook the porridge with no salt at all and add it to each serving at the table if you like.
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Step 5:
As it cooks, foam will rise to the surface; it's best to skim it off as you go, which also makes the pot easier to clean afterward. Green lentils take quite a while to break down into porridge (rather than a firm side dish). Mine simmered for about two hours with the lid slightly ajar. Stir now and then so the beans don't stick to the bottom of the pot.
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Step 6:
Before serving, stir in the olive oil and add salt if you haven't already.
- You can try to speed things up: cover the lentils with room-temperature water and let them soak overnight. They'll absorb moisture and soften, which can shave off roughly 20 to 30 minutes of cooking time. A pressure cooker is another good option. Kids probably won't be into this porridge — it has a rather distinctive taste and no sugar, so it's really more for adults. It has an interesting, slightly tart flavor and, needless to say, it's extremely filling. It's worth trying once so you can form your own opinion. To my taste it's best with olive oil — a combination I discovered fairly recently. For breakfast, green lentil porridge pairs surprisingly well with fresh berries, or with multigrain crispbread and cream cheese. It also works for dinner; in that case I'd serve it with finely chopped fresh parsley and dill and a glass of low-fat kefir. Enjoy!
Caloric content of the products possible in the composition of the dish
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Green lentils - 323 kcal/100g
