Curried Coconut Lentil and Rice Porridge
  • 2Tbsp coconut oil or vegan butter
  • 1 onionfinely chopped
  • 1Tbsp grated fresh ginger
  • 1tsp ground turmeric
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 1/2tsp salt
  • 1cup brown basmati rice
  • 1/2cup red lentils
  • 1/2cup split yellow lentils or split yellow peas
  • 2 – 14oz cans light coconut milk
  • 3 1/2cups water
  • 1Tbsp lemon juicemore to serve
  • 4cups packed baby spinach
  • 1/2cup frozen peas
  • 1/2cup coconut yogurt or plain yogurt
  • 6 sprouted grain or raw wrapsvegan, gluten free
  1. In large pot, heat oil or vegan butter over medium. Add onion and ginger and sauté for 5 minutes, lowering heat, if necessary, until onions are softened. Stir in turmeric, cumin, coriander, and salt, and toast until spices are fragrant, about 1 minute. Stir in rice, red lentils, yellow lentils, coconut milk, water, and lemon juice. Bring to a boil, reduce to a simmer, and cook partially covered, stirring often, until lentils and rice are broken down, about 45 minutes. Add more water, if needed, to thin until desired consistency. (The porridge thickens dramatically as it cools; enjoy it thick or more soup-like.) Stir in spinach and peas, cooking until wilted and warmed through. To serve, spoon porridge into bowls and top with yogurt, with wraps on the side for dunking.
Recipe Notes

Per serving: 495 calories; 17 g protein; 14 g total fat (7 g sat. fat); 78 g total carbohydrates (4 g sugars, 16 g fiber); 481 mg sodium