It’s been a while since I shared a good breakfast recipe. I’m a fan of sweet, indulgent breakfasts, and they have suffered the chop in the new year while I’m trying to be healthier. So imagine my delight when I stumbled upon this recipe in my new favourite cookbook. I wasn’t too convinced that I’d like a savoury porridge, but an opportunity to have hummus for breakfast? That’s not the kind of thing I can say no to.
And I’m glad I gave it a whirl, because it was delicious! I’m also a fan of humongous breakfasts, so I was worried that these portions would be a little too small. But that’s where the toppings come in, and they filled me up a treat. Usually we limit ourselves to one special breakfast per weekend, but after making this on Saturday we simply had to have it again on Sunday. Talk about getting the day off to a good start!
Serves 2, slightly tweaked from Oh She Glows
1/3 cup oats
1/3 cup red lentils
1 small onion, chopped
1 clove garlic, crushed
1 2/3 cups vegetable stock
Toppings: avocado, hummus, olives, crackers
1. Put all the porridge ingredients in a pan and simmer over medium heat for about 15 minutes.
2. And that’s it! Season and get ready to serve.
3. Pour the porridge into bowls and top with whatever you like.