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Savory Porridge

Savory Porridge

Breakfasts

Course

Difficulty

Easy

Pulse Type

Lentils

Specialty Diet

Gluten-free

Cook Time

65 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

Porridge:

1 tbsp ghee or coconut oil
1 cup rice, brown or mixed
1 cup lentils, red
1/2 cup quinoa tricolor
1/4 cup amaranth or millet
2 tbsp flax seeds
1 tsp salt sea
8 cups water

Toppings:

4 eggs
ghee warmed
2 cups arugula or similar greens
2 green onions thinly sliced
sunflower seeds toasted; for serving
pumpkin seeds toasted pepitas, for serving
hemp hearts optional, for serving

Instructions

Warm the ghee in a large pot. Add the rice, lentils, quinoa, amaranth, and flax seeds, and toast for a couple minutes until fragrant and nutty.
Add the water and bring to a low boil. Cover, reduce heat to low and simmer until cooked through, stirring every few minutes so the bottom doesn’t burn. It should be ready in 45-60 minutes. The lentils will have mostly dissolved, but their earthy, nutty flavor is resonant.
While the porridge cooks, fills a small pot with water and bring to a boil. When gently boiling, add the eggs and set a timer for 7 minutes, to keep the yolk from over-cooking. Remove from heat and rinse under cool water. When cooled off, peel the eggs and slice in half lengthwise.
To serve, dish one or two scoops of the porridge into a bowl, and drizzle a little ghee over it. Top with a handful of arugula and green onions, and one egg. Finish with the nuts and seeds. Enjoy!