Red Lentil Porridge

📝 Ingredients

• 60 g red lentils
• 50 g rolled oats
• 400 ml oat drink (300 ml for cooking, 100 ml for finishing)
• 150 ml water (+ 2 to 3 tbsp if needed at the end of cooking)
• 2 bananas (about 120 g each without the peel; 1 for cooking, 1 for serving)
• 1 tsp ground cinnamon
• 1 pinch of salt
• 2 tbsp peanut butter (30 g)

🍴 Utensils

• Fine sieve
• Saucepan
• Wooden spoon
• Fork
• Plate
• 2 bowls

📖 Steps

1. Rinse the red lentils in the fine sieve under cold water, rubbing them between your fingers, until the water no longer foams and runs clear. This rinsing prevents scum forming during cooking and gets rid of the slightly earthy taste.
2. Put the lentils in the saucepan with 150 ml water, 300 ml oat drink, the cinnamon and the pinch of salt. Bring to a simmer over medium heat, stirring, then lower the heat and cook for 8 min, stirring often so nothing sticks.
3. Meanwhile, mash 1 banana with a fork on the plate until almost smooth. Slice the second banana and set aside for serving.
4. Add the oats, mashed banana and the remaining 100 ml oat drink to the saucepan. Cook for another 6 to 8 min over low heat, stirring regularly, until the lentils break down and the porridge is thick and creamy.
5. Taste: no lentil should still be firm to the bite. If the porridge gets too thick before it's done, loosen it with 2 to 3 tbsp hot water, as it keeps thickening as it cools.
6. Divide between the 2 bowls, top with the banana slices and add 1 tbsp peanut butter per bowl. Serve hot or warm, ideally within an hour of your workout.