Lentil Porridge
Cooks quickly and disappears even faster. Everyone will love it! Lentil porridge is rich in plant protein and a great meat substitute for lean or protein-rich diets. It’s quick to make and turns out tender, creamy, and very tasty.
Updated : 10 June, 2025
Easy
About 30 min.
Ingredients
1 cup
Lentils
2 cup
Water
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
This recipe is for red lentils – they cook faster and break down more easily than other types (like green or yellow).
Step 2
Sort through the lentils to remove any debris or foreign grains if necessary. Place them in a saucepan with a thick bottom – this helps prevent burning and ensures even cooking. Rinse the lentils thoroughly in cool water, changing the water several times until it runs clear.
Step 3
Add clean, cold water to the lentils in a 1:2 ratio – for every one part lentils, use two parts water.
Step 4
Put the saucepan over medium heat. When the water starts boiling and white foam forms on the surface, skim it off with a spoon or skimmer. Add salt and stir.
Step 5
Reduce the heat to low, partially cover the saucepan with a lid (do not seal it completely, as the porridge might boil over), and cook for 10–15 minutes. Stir occasionally. If the water evaporates and the lentils are still undercooked, add a bit more hot water to avoid delaying the process.
Step 6
Taste the porridge – if the lentils are soft, it’s done. Turn off the heat, cover the saucepan, and let it sit for another 10 minutes. During this time, the lentils will finish cooking. Mine turned into an almost purée-like consistency.
Step 7
Serve the simple water-based lentil porridge with either butter or vegetable oil. Enjoy your meal!