Breakfast lentils

This is a mild, comforting lentil recipe – perfect for cold winter mornings.

I tend to use orange lentils for this recipe because they cook almost as quickly as good porridge oats.
Plant Count – 10


  • 1 Carrot peeled and finely cubed
  • 1 Tomato finely cubed
  • 1 pinch Asafetida or a small square of dry sea weed
  • 2 Cardamom pods you can use 1/4 tsp ground cardamom
  • 1/2 stick Cinnamon you can use 1 tsp ground cinnamon
  • 1 pinch Cumin seeds you can use 1/2 tsp ground cumin
  • 1 Clove you can use a TINY pinch of ground clove
  • 250 g Red lentils you can really use any kind of lentil, but other kinds take a bit longer to cook
  • 5 cm Fresh ginger root cut in half lengthwise you can use 1 tsp ground ginger
  • 4 cm Fresh turmeric cut in half lengthwise you can use 1 tsp ground turmeric
  • 1 tsp Salt


  • Place everything into a big pot or pressure cooker and cover with at least 3 cm water. 
  • Bring to a boil and then to a simmer.  If you are using a pressure cooker, cook on high pressure for 10 minutes.  If you are using a regular saucepan, simmer for 15-20 minutes, covered.  If you are using a regular saucepan, check it every once in a while to make sure there is water in the pan and it is not simmering dry. If you are using a different type of lentil, it will take longer to cook.
  • When the lentils are super soft – not chalky at all. Give everything a good stir.  Fish out the ginger, turmeric, cinnamon stick, cardamom pods, and clove. Taste and adjust for salt. 
  • Serve on its own or over rice. You can also add some more water or vegetable stock and have it as a soup.
Tried this recipe?Let us know how it was!
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