Today we are making breakfast which is a lentil and oatmeal porridge. It’s one that I
make quite often. You probably wouldn’t think of having lentils for breakfast
but it’s a good way of including some protein for the first meal of the day. And the
benefit of having protein in the morning is that it keeps you fuller and more satisfied
for longer. So, let’s get started. Apart from being an ideal source of low-fat
protein, lentils are gluten-free and rich in iron, zinc and packed with dietary fibre
that helps lower cholesterol. You would really benefit from including them regularly in your diet. After rinsing and draining the lentils a few
times, add them to a saucepan and fill with water as per the recipe.
Cover and cook on medium heat for about 10 minutes or until lentils are soft. If the
water is boiling over, place the lid so that the saucepan is partly uncovered.
Once most of the water is absorbed, clear a small section of the saucepan from the lentils,
and add the turmeric, coriander powder and curry leaves.
When the spices hit the hot pan, they will instantly release more flavour. Lightly roast
the spices for about 10 seconds, then mix with the lentils. Add a little water, then
add the rolled oats and two and a half cups of water. Let this simmer until the oats has
absorbed most of the water. Add the nutritional yeast, defrosted frozen
peas and some dried thyme leaves or any other herbs of your choice. Add salt to taste, stir
and add more water depending on how creamy you like the oats. Turn off heat and serve warm. One serving of this lentil oats porridge contains
about 14 g of protein and 272 calories. If you’ve liked this video, give it a thumbs up and share it with your friends. Also don’t forget to subscribe.
I’ll see you soon. Bye!