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Vegan Porridge with Sneaky Lentils

5 from 3 reader reviews
Prep Time 10 minutes
Cook Time 25 minutes
Soaking Time 8 hours
Total Time 25 minutes
Servings 4
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Ingredients

Porridge

  • ½ cup steel-cut oats certified gluten-free if necessary
  • ½ cup quinoa
  • ½ cup white lentils aka urad dal
  • 1 tablespoon apple cider vinegar
  • 2 cups water + extra
  • 2 cups non-dairy milk + extra
  • ¾ teaspoon sea salt
  • ¾ teaspoon vanilla powder optional

Toppings

  • ground cinnamon
  • ground cardamom
  • freshly grated nutmeg
  • fruit compote
  • nut/seed butter
  • coconut flakes
  • chopped nuts/seeds
  • warmed up non-dairy milk

Instructions

  • In a large bowl, combine the steel-cut oats, quinoa, lentils, and apple cider vinegar. Cover the grains with hot water and leave to soak overnight.
  • The next day, drain and rinse the grains and lentils. In a large saucepan, bring the 2 cups of water, plant-based milk, salt, and vanilla powder, if using, to a simmer. Add the grains and lentils to the pan and stir. Bring the porridge to a strong simmer. Cook the porridge until thickened and creamy, stirring frequently, about 25 minutes total. Add more liquid if the porridge seems dry.
  • Serve the porridge hot with plenty of toppings. See headnote for make-ahead instructions.

Recipe Notes

  • If you’re making this ahead for meal prep, cool the porridge down completely. Then, portion 1-cup servings of the cooked porridge into sealable containers. Store these in the fridge. When you’re ready to reheat, scrape out the porridge into a small saucepan and add a big splash of plant-based milk. Set the pan over medium heat and stir frequently until porridge is simmering. Serve hot with toppings.
  • The soaking isn’t totally necessary, but I do find that the porridge doesn’t feel as heavy when I do take the time to do it. Also, the soaking seems to mellow the lentils a touch more. Your choice!
  • For a quick compote here, I combined a handful of chopped strawberries, a big handful of blueberries, a drizzle of maple syrup, splash of water, a pinch of vanilla powder, and a squeeze of lemon juice in a small saute pan over medium heat. As the berries cooked, I mashed them with a fork to make it saucy. Once it thickened a bit, I took it off the heat.
  • I think you could use the more common red split lentils here, but you could reduce the amount of liquid by a ½ cup. Also, the colour definitely won’t be as creamy, but you’ll get the same effect overall.
  • White lentils can be purchased through many outlets online, and for my Canadians: I’ve been buying them at Bulk Barn.
This vegan porridge has all the delicious comfort of creamy oatmeal with the added bonus of nourishing lentils! It's even tastier with nut butter, fruit, and other toppings added.