Creamy Lentil Porridge with Toasted Sunflower Seeds

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Lentil Porridge with Toasted Sunflower Seeds

YOUR SOLIN GENERATED RECIPE

Creamy Lentil Porridge with Toasted Sunflower Seeds

Red lentils simmered in almond milk and vanilla, finished with a drizzle of maple syrup and golden toasted sunflower seeds.

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NUTRITION

193kcal
Protein
3g
Fat
9g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

28g Red Lentils (cooked)

1g Sunflower Seeds

75g Unsweetened Almond Milk

8g Coconut Oil

25g Maple Syrup

1g Ground Cinnamon

2g Vanilla Extract

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PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water to ensure they are clean.

  • 2

    In a small saucepan, combine the cooked red lentils with the unsweetened almond milk.

  • 3

    Warm the mixture over medium-low heat for 5-7 minutes, stirring frequently until the lentils soften further and the mixture reaches a creamy, porridge-like consistency.

  • 4

    Stir in the coconut oil, maple syrup, ground cinnamon, and vanilla extract until the oil is melted and the flavors are well incorporated.

  • 5

    In a separate small dry skillet, lightly toast the sunflower seeds over medium heat for 1-2 minutes until they become fragrant and slightly golden.

  • 6

    Pour the warm lentil porridge into a small bowl and top with the toasted sunflower seeds before serving.

Creamy Lentil Porridge with Toasted Sunflower Seeds

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Lentil Porridge with Toasted Sunflower Seeds

YOUR SOLIN GENERATED RECIPE

Creamy Lentil Porridge with Toasted Sunflower Seeds

Red lentils simmered in almond milk and vanilla, finished with a drizzle of maple syrup and golden toasted sunflower seeds.

NUTRITION

193kcal
Protein
3g
Fat
9g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

28g Red Lentils (cooked)

1g Sunflower Seeds

75g Unsweetened Almond Milk

8g Coconut Oil

25g Maple Syrup

1g Ground Cinnamon

2g Vanilla Extract

PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water to ensure they are clean.

  • 2

    In a small saucepan, combine the cooked red lentils with the unsweetened almond milk.

  • 3

    Warm the mixture over medium-low heat for 5-7 minutes, stirring frequently until the lentils soften further and the mixture reaches a creamy, porridge-like consistency.

  • 4

    Stir in the coconut oil, maple syrup, ground cinnamon, and vanilla extract until the oil is melted and the flavors are well incorporated.

  • 5

    In a separate small dry skillet, lightly toast the sunflower seeds over medium heat for 1-2 minutes until they become fragrant and slightly golden.

  • 6

    Pour the warm lentil porridge into a small bowl and top with the toasted sunflower seeds before serving.