Savory Porridge

Course Breakfasts, Entrees
Difficulty Easy
Pulse Type Lentils
Specialty Diet Gluten Free, Vegetarian
Prep Time 1 hour
Cook Time 5 minutes
Total Time 1 hour 5 minutes
Servings 8 servings



  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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!