Lentil Porridge Recipe

Beans and lentils don’t get the credit they deserve. Many avoid them because they have a bad reputation of causing digestive discomfort, but just like with any food, a few people can’t tolerate them but most can! 

If you’re a vegetarian or a vegan, I would strongly suggest adding lentils to your daily diet. There are many so called ‘superfoods’ out there, but for me lentils have to be one of them! They may not sound as trendy as maca, baobab or kale, but they really are a nutrient powerhouse, and they’re so cheap! So there is no excuse not to include them in your diet. 


Why should you try this lentil porridge recipe? Each serving offers:

  1. 15 g protein without adding any protein powder! 
  2. 17g fibre
  3. 25% of your daily recommended iron intake.
  4. 40% of your daily recommended zinc intake
  5. 15% of your daily recommended calcium intake
  6. Other vitamins (B2, D & E) and minerals (Magnesium, manganese & potassium) as well as plant-based omega-3 essential fatty acid.
  7. And it’s only 315 calories per serving!

Although oats are amazing, it’s good to change around your breakfast and not have the same thing everyday. Lentils have a low GI of around 21, meaning unlike typical breakfast options like toast and cereal, they offer slow-burning energy that should keep your blood sugar levels stable. 

Don’t let the idea of having lentils for breakfast put you off from trying this recipe. The cocoa, cinnamon, sweetener and almond butter work well together in hiding the taste, so you won’t be able to tell you’re eating lentils! 


Lentil Porridge Recipe
Serves 2
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  1. 6 tbsp dried red lentils
  2. 1/2 cup milk of choice
  3. 1/2 cup water, more if needed
  4. 2 tbsp cocoa/cacao powder
  5. 1 tbsp cinnamon
  6. 2 tbsp maple syrup, use more if needed. Any liquid sweetener will work
  7. 1 tbsp flaxseed
  8. 1 tbsp almond butter
  1. Soak the lentils in water overnight.
  2. In the morning, drain and rinse the lentils then add to a small pan together with the milk and water.
  3. Cook on high until boiling point, then reduce the heat, cover and leave to simmer for 5-10 minutes mixing every now and then to make sure the lentils don't stick to the bottom.
  4. Mix in the cocoa, cinnamon and maple syrup, continue cooking until the lentils are soft. Add more water if needed.
  5. Once the lentils are soft, take off the heat and mix in the flaxseed and almond butter.
  6. Transfer into serving bowls, top with berries, nuts and a drizzle of maple syrup if you want more sweetness.
  1. Nutritional information (estimated per serving)
  2. Calories: 315 kcal
  3. Protein: 15.5 g
  4. Fat: 8.3 g
  5. Carbs: 51.3 g
  6. Fibre: 17.3 g
Nadia's Healthy Kitchen https://nadiashealthykitchen.com/

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