Husband-Tested in Alice’s Kitchen
Makes 2 generous servings
I had never made nor tested savory oats before. I found this recipe and it looked so good, I gave it a go. It was just scrumptious! It’s quite easy to prepare, but because it takes 20 minutes to cook and you must babysit it a bit, it would make a better savory breakfast on a weekend morning. It could also be served for any other meal of the day.
Ingredients
½ cup red lentils rinsed
½ cup steel-cut oats
¼ cup nutritional yeast
½ teaspoon ginger powder
½ teaspoon garlic powder
¼ teaspoon turmeric
2 teaspoons coconut aminos or low-sodium tamari
1 teaspoon sriracha, optional
1 cup chopped greens (bok choy, kale, spinach, napa cabbage, collards, etc.)
½ cup sliced shiitake mushrooms or cremini mushrooms**
2 cups low-sodium vegetable broth + a bit more to prevent sticking as you cook
Dash of black pepper
For the optional omega 3 topping: The omega seed topping is optional but adds texture and heart-healthy fats.
2 teaspoons ground flaxseed (I added these when the dish was done.)
2 teaspoons ground chia seeds (I omitted these.)
1 teaspoon ground black cumin seeds (I didn’t have these.)
2 teaspoons sesame seeds (I used toasted sesame seeds after the dish was done.)
2 teaspoons ground flaxseed (I added these when the dish was done.)
2 teaspoons ground chia seeds (I omitted these.)
1 teaspoon ground black cumin seeds (I didn’t have these.)
2 teaspoons sesame seeds (I used toasted sesame seeds after the dish was done.)
Instructions
1. Rinse lentils: Place red lentils in a fine-mesh sieve and rinse very well under running
water until the water runs clear. Drain thoroughly.
2. Combine: In a medium pot, combine the drained red lentils, oats, nutritional yeast,
ginger powder, garlic powder, turmeric, coconut aminos, chopped greens, and sliced
mushrooms. Add the 2 cups of broth.
3. Cook: Bring the liquid to a gentle boil over medium-high heat, then reduce to a low
and simmer uncovered for about 20 minutes, or until the oats and lentils are cooked.
Stir occasionally, until thick and creamy. If it begins to stick to the bottom of the pan, stir in a bit more broth.
4. Season: Taste and adjust seasonings. Add salt and black pepper to taste.
5. For serving: Serve warm with a generous pinch of omega seed topping, if
using.
1. Rinse lentils: Place red lentils in a fine-mesh sieve and rinse very well under running
water until the water runs clear. Drain thoroughly.
2. Combine: In a medium pot, combine the drained red lentils, oats, nutritional yeast,
ginger powder, garlic powder, turmeric, coconut aminos, chopped greens, and sliced
mushrooms. Add the 2 cups of broth.
3. Cook: Bring the liquid to a gentle boil over medium-high heat, then reduce to a low
and simmer uncovered for about 20 minutes, or until the oats and lentils are cooked.
Stir occasionally, until thick and creamy. If it begins to stick to the bottom of the pan, stir in a bit more broth.
4. Season: Taste and adjust seasonings. Add salt and black pepper to taste.
5. For serving: Serve warm with a generous pinch of omega seed topping, if
using.
Notes
**For extra texture, brown sliced mushrooms in a dry skillet over medium-high heat until they release their moisture and turn golden. No oil required. Add a pinch of salt as desired at the end, then spoon over the porridge just before serving.
**For extra texture, brown sliced mushrooms in a dry skillet over medium-high heat until they release their moisture and turn golden. No oil required. Add a pinch of salt as desired at the end, then spoon over the porridge just before serving.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, add a splash of water or broth and gently warm it on the stovetop or in the microwave, stirring halfway through. The texture will loosen as it heats. You can also prepare the dry ingredients and seed topping in advance to weekday cooking even faster.
Nutrition
Calories: 396; Carbohydrates: 62g; Protein: 25g; Fat: 7g; Saturated Fat: 1g; Polyunsaturated Fat: 2g; Monounsaturated Fat:1g; Trans Fat: 0.01g; Sodium: 147mg; Potassium: 994mg; Fiber: 23g; Sugar: 2g; Vitamin A: 1427IU; Vitamin C: 6mg; Calcium: 122mg; Iron: 8mg
Calories: 396; Carbohydrates: 62g; Protein: 25g; Fat: 7g; Saturated Fat: 1g; Polyunsaturated Fat: 2g; Monounsaturated Fat:1g; Trans Fat: 0.01g; Sodium: 147mg; Potassium: 994mg; Fiber: 23g; Sugar: 2g; Vitamin A: 1427IU; Vitamin C: 6mg; Calcium: 122mg; Iron: 8mg
