Creamy Red Split Lentil Porridge with Cinnamon, Coconut Milk, and Walnuts Recipe
A warm and comforting breakfast porridge made from red split lentils cooked with cinnamon and brown sugar, served creamy with optional coconut milk and chopped walnuts for added richness and texture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Healthy/Vegetarian
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 cup red split lentils
- 3 cups water or vegan milk
- 1 tablespoon ground cinnamon
- 4 teaspoons brown sugar (adjust to preference)
Optional Toppings
- Splash of coconut milk
- Chopped walnuts
Instructions
- Combine Lentils and Liquid: In a saucepan or pot over high heat, stir together 1 cup of red split lentils and 3 cups of water or vegan milk to prepare the base for the porridge.
- Add Flavorings and Cook: Stir in 1 tablespoon of ground cinnamon and 4 teaspoons of brown sugar. Once the mixture reaches a boil, lower the heat to medium and cook, stirring frequently for about 15 minutes, until the lentils are tender and the mixture is creamy.
- Add Toppings: Optionally, enhance the porridge by adding a splash of coconut milk and chopped walnuts to create a richer texture and flavor.
- Pressure Cooker Method (Optional): For a faster preparation, combine lentils, liquid, cinnamon, and brown sugar in a pressure cooker. Seal the lid and cook on high pressure for 2 minutes. Allow a natural pressure release for about 10 minutes. Stir well before serving and top with coconut milk and walnuts as desired.
Notes
- Adjust brown sugar to taste for desired sweetness.
- Use water or any plant-based milk for a vegan-friendly dish.
- Chopped walnuts add a nice crunch and healthy fats.
- Cinnamon enhances the aroma and adds a warm spice note.
- Pressure cooking reduces the cooking time significantly while maintaining creaminess.
