Oat and Lentil porridge

Porridge is excellent for breakfast, or for particularly lazy lunches or dinners. Here’s my favorite version which is delicious and very filling! You can try doing this in the microwave, I suppose, but I don’t think it would be as nice, and you’ll need a very big bowl so it doesn’t boil over or explode.

Serves one.

Ingredients

  • 1/3 cup oats (preferably not instant oats)
  • 1/3 cup lentils (green or red, but I prefer green)
  • 1 stock cube (I use the chicken-style vegan ones, but use whatever you like)
  • 1 tbsp grated parmesan cheese (or nutritional yeast)
  • pinch salt
  • freshly ground black pepper

Method

Put the oats and lentils in a saucepan with a cup and two thirds of water (or in any case a ratio of oats/lentils to water of 2:5) along with the stock cube, and then put it on a really low heat. Bring it up to a simmer (it’ll be quicker if you put a lid on) and then let it simmer partially covered for 20 minutes if you’re using red lentils, or 30 minutes if your’re using green lentils, or however long it takes to get the consistency you prefer. Make sure to stir it every now and then, and scrape the lentils that have stuck to the bottom of the pan (if you’ve used a non-stick pan, which I don’t recommend, you’ll need to try your best with a plastic or wooden implement, but you’ll have a much easier time if you have a pan that isn’t non-stick and a metal spoon).

About five minutes before the end of the cooking time, add the cheese (or yeast), a pinch of salt, and a good grinding of black pepper, and when it’s done, well, you eat it!

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