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SPICY RED LENTIL AND KALE PORRIDGE

Hearty Porridge with Kale, Lentils & Indian Spices

A nourishing, protein-rich porridge made with red lentils, oats, and kale, infused with Indian flavors for a wholesome twist. This one-pot meal blends sautéed garlic, ginger, spring onions, carrots, and peas for added depth and nutrition. The tempering of caraway seeds and green chillies gives it a warm spice, while grated cheese on top adds a creamy finish. Perfect for breakfast or a light, fulfilling dinner—comforting, healthy, and satisfying in every bite.


EXPLORE STARTER'S RECIPE'S    

A hearty bowl of spicy red lentil and kale porridge with vegetables, oats, and melted cheese served hot for a nourishing vegan meal.¯

Tips & Tricks for Perfect Spicy Red Lentil and Kale Porridge

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To enhance flavor, sauté ginger, garlic, and spices well before adding lentils. Always soak red lentils overnight for faster cooking and better digestion. Use rolled oats for a creamy texture and finely chop kale to blend smoothly. Add vegetables in stages to maintain their color and nutrients. Adjust water gradually for your preferred consistency and top with cheese just before serving for added richness.

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INGREDIENTS

 - 1 cup red lentils, soaked overnight

- 1 cup oats

- 50g chopped kale

- 2-inch piece of ginger, chopped

- 4 garlic cloves, chopped

- 4 green chillies, chopped

- ½ tsp sajeera (caraway seeds)

- 1 small carrot, grated

- 2 tbsp chopped spring onions

- 20g green peas

- 2 pinches turmeric

- ½ tbsp black pepper

- 30g grated cheese

- 3 tbsp oil

- 5 cups water (adjust as needed)

- Salt to taste

​Nutritious porridge made with red lentils, kale, oats, and spices, garnished with cheese and served warm in a rustic bowl.

PREPARATION STEPS

 1. **Heat Oil:** In a pan, heat 3 tbsp oil over medium heat.

2. **Sauté Aromatics:** Add ½ tsp sajeera, chopped ginger, green chillies, and garlic. Sauté for 1 minute until fragrant.

3. **Add Vegetables:** Add grated carrot and green peas. Sauté for 2 minutes.

4. **Spices:** Add 2 pinches of turmeric and chopped spring onions. Sauté for another 2 minutes.

5. **Combine Lentils and Oats:** Add the soaked red lentils and oats to the pan. Mix well and cook for 2 minutes.

6. **Incorporate Kale:** Add chopped kale to the mixture. Stir well to combine.

7. **Season and Cook:** Add salt and ½ tbsp black pepper. Mix thoroughly.

8. **Add Water:** Pour in 5 cups of water, adjusting as needed for your desired thickness. Stir continuously.

9. **Cook:** Keep stirring until the mixture is fully cooked and reaches the desired consistency.

10. **Serve:** Before serving, sprinkle grated cheese on top and serve hot.

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**Note:** Adjust the water and black pepper to your desired thickness and taste, respectively.



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