Lentil "Porridge"

Getting enough protein on a mostly vehetarian diet can, at times, be a bit of a challenge. Lentils are a good source and this happy accident (I had set out to make a lentil wrap) was a most delicious outcome!

The plan was to make a wrap that I could use as the shell for a roasted root vegetable sandwich, served with labneh, sumac pickled allium bulbs and hot sauce. Since I was, as usual, experimenting and not following a recipe, I used too much water in the mix. I tried to form a pancake but the batter was diluted and would not set. It was, however, intriguing when I tasted it, so I reversed course and turned it into a porridge instead.

This would be good with any kind of saucy, stew like main course and could be adapted with whatever herbs and spices went with the accompanying meal. I suggest that you give it a try as a high protein alternative to mashed potatoes.

Porridge made, my dinner - same elements, different configuration - was really good.

1/4 cup red lentils

1 cup water

Salt

Herb for garnish (optional - I used chopped ramp leaves)

Measure the lentils and cover with water. Set aside to soften for a couple of hours.

Rinse and drain well.

Place in a blender and measure in the cup of water, some salt and whatever spice or herb you plan on using. Next time I will add some turmeric to make it a lovely color.

Blend well until the mixture is smooth.

Decant into a small saucepan and turn the heat to medium-low. Cook, stirring constantly, for three to four minutes until the mixture has formed a thick porridge and is pulling away from the edges of the pan.