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Bowl of red lentils and oats porridge topped with fruits and nuts for a healthy breakfast

Red Lentils & Oats Porridge

A nourishing, gluten-free porridge made with red lentils and thick rolled oats, high in protein and fiber, perfect for breakfast or a light meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: Gluten-Free, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Essentials
  • 1/2 cup red lentils — rinsed until water runs clear Red lentils are naturally gluten-free
  • 1 cup rolled oats (thick/jumbo rolled oats) — certified gluten-free Avoid cross-contamination, check labels
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 4–5 pieces curry leaves fresh, frozen, or dried
  • 1/2 teaspoon dried thyme (or 2–3 sprigs fresh thyme)
  • 1 tablespoon nutritional yeast Check label for gluten-free certification
  • 2–3 tablespoons frozen peas, defrosted
  • Salt to taste
  • 1.5 cups water (for cooking lentils)
  • 2.5 cups water (for cooking porridge)
  • Optional oils for drizzling at the end (extra-virgin olive oil or sesame oil)
Optional Add-ons
  • 1 piece Lemon wedge Brightens the porridge just before serving
  • Toasted seeds (pumpkin, sunflower, sesame) Add crunch and extra minerals
  • 1 piece Sliced avocado Creamy healthy fat for satiety
  • Chopped fresh herbs (cilantro, parsley) Fresh flavor and color
  • Chili flakes or chili oil For heat
  • Extra nutritional yeast For a cheesier, savory boost

Method
 

Preparation
  1. Place 1/2 cup red lentils in a fine-mesh sieve and rinse under cold running water until the water runs clear. Drain well and set aside.
  2. Ensure your kitchen surfaces are clean to avoid cross-contamination.
Cooking Lentils
  1. Put the rinsed lentils into a medium saucepan with 1.5 cups of water. Bring to a gentle boil over medium-high heat, then reduce to a simmer.
  2. Cook for 8–12 minutes, stirring occasionally, until the lentils are soft and beginning to break down.
Toasting Spices
  1. In a small area of the same pan, add the turmeric, coriander, and curry leaves. Toast for about 10 seconds until fragrant.
Combining Ingredients
  1. Pour a small splash of water to deglaze the toasted spices, then stir the lentils back through.
  2. Add 1 cup rolled oats and 2.5 cups of water to the pan. Stir well, bring to a gentle simmer and cook for 5–8 minutes.
Finishing Touches
  1. Stir in nutritional yeast, defrosted peas, and dried thyme. Season with salt, and adjust spices to taste.
Serving
  1. Serve warm with optional add-ons like a squeeze of lemon, sliced avocado, or toasted seeds.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of water or plant milk.