Difficulty Easy
Pulse Type Lentils
Specialty Diet Gluten Free, Vegetarian
Recipe Contributed By The Year in Food

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Savory Porridge

Prep Time 1 hour
Cook Time 5 minutes



  • 1 tbsp ghee, or coconut oil
  • 1 cup rice, brown, or mixed
  • 1 cup lentils, red
  • 1/2 cup quinoa, tricolor
  • 1/4 cup amaranth, or millet
  • 2 tbsp flax seeds
  • 1 tsp salt, sea
  • 8 cups water


  • 4 eggs
  • ghee, warmed
  • 2 cups arugula, or similar greens
  • 2 green onions, thinly sliced
  • sunflower seeds, toasted; for serving
  • pumpkin seeds, toasted pepitas, for serving
  • hemp hearts, optional, for serving


  • Warm the ghee in a large pot. Add the rice, lentils, quinoa, amaranth, and flax seeds, and toast for a couple minutes until fragrant and nutty.
  • Add the water and bring to a low boil. Cover, reduce heat to low and simmer until cooked through, stirring every few minutes so the bottom doesn’t burn. It should be ready in 45-60 minutes. The lentils will have mostly dissolved, but their earthy, nutty flavor is resonant.
  • While the porridge cooks, fills a small pot with water and bring to a boil. When gently boiling, add the eggs and set a timer for 7 minutes, to keep the yolk from over-cooking. Remove from heat and rinse under cool water. When cooled off, peel the eggs and slice in half lengthwise.
  • To serve, dish one or two scoops of the porridge into a bowl, and drizzle a little ghee over it. Top with a handful of arugula and green onions, and one egg. Finish with the nuts and seeds. Enjoy!