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Green Lentil Porridge in a Pot
Instructions
I get the ingredients ready for making the green lentil porridge in a pot. Green lentils are different from red ones – they hold their shape during cooking and do not boil down to a purée, which makes them ideal for porridge.
I tip the green lentils into a bowl and cover them with cold water. Rinsing removes the dust and small bits of debris that are often found in grains.
I stir them with a spoon or by hand and pour the water off. I keep rinsing until the water runs completely clear – usually 3–4 times is enough.
I put the green lentils into a pot and pour in 500 ml of water. I set the heat to maximum – the aim is to bring it to the boil quickly so the process is not drawn out.
Once it comes to the boil, I lower the heat to medium and cook for 15–20 minutes. I judge readiness by how soft the lentil grains are. If the grains have turned soft but still hold their shape, the porridge is ready. Do not overcook it – the lentils will turn into a purée.
I drain the water through a colander. To the pot of porridge I add ghee. I mix it in thoroughly – the ghee spreads evenly between the grains and gives the dish its characteristic creamy aroma.
The green lentil porridge is ready. You can serve it as a dish in its own right or as a side for meat or fish. Add the salt when serving – some people prefer it "unsalted" for a completely dietary version.
Tips
- 1
Green lentils do NOT need soaking (unlike other pulses) – they cook straight away. This is a big advantage over beans or chickpeas.
- 2
Do not overcook them – green lentils should stay whole and keep their shape. The cooked grain is soft but not "fallen apart" into a purée.
- 3
Ghee gives a richer aroma than ordinary butter – that is the one to choose for this recipe. I use the same principle in other dietary porridges.
- 4
Add the salt at the END of cooking or when serving – salt at the start of cooking keeps the lentils tough even after long cooking.
FAQ
How do green lentils differ from red ones? +
Green lentils keep their shape during cooking, have a more "grassy", neutral taste and a firm texture. Red (or yellow) lentils boil down to a purée in 15–20 minutes and have a sweeter "beany" flavour. Green lentils are for porridges, side dishes and salads; red ones are for puréed soups, meatballs and Indian dishes (dal). French "puy" lentils are the most "premium" type of green lentil – they hold their shape perfectly and cost more than ordinary ones. Brown lentils are an in-between option. Each variety has its own uses.
Can I replace ghee with ordinary butter? +
Yes, ordinary butter will do – the taste will be almost the same, just less "rich" in aroma. Ghee gives a characteristic "caramel" aroma, while ordinary butter gives a delicate "milky" one. For a meat-free version, use olive or vegetable oil (1 tbsp). You can also leave out the fat altogether for a strict dietary version (around 30 kcal less per serving). Made with butter the porridge is tastier and more filling, but higher in calories.
What do you serve lentil porridge with? +
The porridge is versatile – it works both as a main dish and as a side. Classic ways to serve it: with braised meat (beef, lamb), with fried onions and bacon, with fresh vegetables and herbs, with tomato sauce, or with sautéed mushrooms. For a dietary version – with a vegetable salad and a piece of boiled fish. In the Indian style – with curry seasoning, onions and tomatoes. Eastern-style – with baked vegetables, nuts and lemon. For a vegan lunch – as a dish on its own with fresh herbs.
How long does the cooked porridge keep? +
In the fridge – 3–4 days in a sealed container. Lentils keep very well without losing their taste. Reheat on the hob with 1–2 tbsp of water added (the porridge dries out a little during storage). The microwave works too. You can freeze it in portions for 1–2 months – after defrosting the texture barely changes. It is handy for a lunchbox, as lentils are filling and keep you feeling full for a long time. An ideal product to make ahead for 2–3 days.
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