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Naturally Sweet and Healing Lentil Porridge

By November 13, 2016Recipes
Reading Time: 2 minutes
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Lentils are good for you in so many ways — they’re rich in protein, high in fiber, and a great source of various vitamins and minerals. As a stand-alone dish, they rate highly on the nutritional scale, but add a few other ingredients such as fresh ginger, turmeric, carrots, and fruits, and you get a powerful anti-inflammatory bowl of healing goodness.

That’s exactly what this lentil porridge recipe delivers, and it’s also a nice “sweet” change from the usual savory type of lentil recipe.

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Naturally Sweet and Healing Lentil Porridge

This lentil porridge recipe delivers a lot of nutrition, and it’s also a nice “sweet” change from the usual savory type of lentil recipe.

Category Soup, Vegetarian
Compliance Level Kickstart, Lifestyle
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Author Jannine Myers


  • 3/4 cup red lentils
  • 1 cup water
  • Juice of 1 lemon
  • 1/4 cup almond milk
  • 2 tablespoons stevia
  • 1/2 tsp organic coconut extract
  • 1 small frozen banana
  • 1/2 cup frozen mango pieces
  • 1 small carrot cut into chunks
  • Large chunk of fresh ginger cut in half


  1. Rinse lentils and put into a rice cooker. (If you don’t have a rice cooker, don’t worry — see the note below.)
  2. In a blender, add 1/2 cup of water, the frozen banana, mango pieces, carrot chunks, stevia, and ginger. Pulse to a nice smooth consistency.

  3. Add this mixture to the lentils, then pour over the remaining 1/2 cup water, lemon juice, almond milk, and coconut extract. Stir until well combined. Add a little more water if necessary.
  4. Turn the rice cooker to the “porridge” setting and push the “cook” button.
  5. Once the porridge is cooked, serve with a little unsweetened coconut and some chopped walnuts, and almond milk if desired.

Recipe Notes

If you do not have a rice cooker, you can still make this dish! Just cook it on the stove-top. Bring the mixture to boiling, then turn down to a low simmer, cover, and cook for about 15 minutes.

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Jannine Myers
Jannine is an avid trail runner, freelance writer/blogger, and running and nutrition coach. She currently resides in Okinawa, Japan, but will soon be moving back to her hometown of Auckland, New Zealand. You can follow her running adventures and nutrition tips by liking her Facebook page or reading her blog.