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Lentil porridge with onion and parsley root

Lentil Porridge with Onion and Parsley Root

Lentil porridge is a real find—tasty, wholesome, and filling! Lentils are often thought of as strictly old-world fare, but they're an easy, hearty grain dish that deserves a spot on any table. This version leans on a simple set of aromatics: onion, carrot, parsley root, garlic, and thyme.

breik

Recipe author

Lentil porridge with onion and parsley root

Composition / ingredients

Servings:

Lentils

250

Onion

Carrots

Garlic

Parsley root

Bay leaf

Thyme

Peppercorns (black)

Water

1.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 4 g

Fats 0 % 0 g

Carbohydrates 64 % 7 g

49 kcal

GI: 100 / 0 / 0

Cooking method

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Rinse a cup of lentils and soak them overnight, ideally in cold water. Rinse again and put them on to cook in about 1 liter (4 cups) of cold water. Bring to a boil over medium heat, then lower the heat and add the carrot and parsley root, either grated or cut into thin strips. Cover the pot, leaving the lid slightly ajar. The lentils will be tender in about half an hour, with the water reduced to a little over a liter. Finely chop the onion and add it along with the bay leaf and peppercorns; season with salt. Cook over very low heat for another 15 minutes, then stir in finely chopped garlic and thyme. Let it rest before serving. The porridge is ready.