Lentil porridge is a savory and wholesome dish, offering a warming bowl of goodness made with lentils and rice.

lentil porridge in bowl — It's thick, filling and comforting, a lentil porridge that you'll love

You might be used to thinking of porridge as a sweet breakfast meal, but there are several types of porridges in the Mediterranean and Middle Eastern diets.

These porridges feature a mix of sweet and savory ingredients, including fruits, vegetables, and meats, typically combined with grains such as rice, wheat, and pearl barley.

My siblings and I love this savory lentil porridge.

We grew up eating meals like this, which is a traditional vegan Lebanese dish called mujadara makhbousa or mujadara msafaya. It's a cost-effective meal that can satisfy a large family (I am one of a few kids).

There are different types of mujadara, this particular version excludes caramelized onion and is blended. Other variations include:

Mujadara, which combines lentils and rice pilaf
Mujadarah hamra, made with bulgur and lentils
Mujadara safra, which consists of red lentils and rice
Get a better understanding of mujadara vs moudardara

The literal translation of the word makhbousa is mush, everything mixed together in a nonsensical manner. This is why this recipe is fabulous, only one pot is needed and everything is thrown in together.

Pair This With

This lentil porridge is served warm, and we typically enjoy it with stuffed kibbeh balls, which I haven't shared yet, stay tuned. Or, Lebanese kibbeh bil sanieh recipe.

We love dipping our kibbeh into the porridge, often accompanied by a side salad like tabboule, fresh radish leaves salad, or cut-up vegetables such as radishes, fresh white onions, and cucumbers.

Here are more ideas for what to eat with mujadara.

Key Ingredients

The complete list of ingredients with measurements, can be found in the full recipe card below.

To make any type of authentic mujadara, only a handful of simple ingredients are needed.

This savory lentil porridge is prepared using brown or green lentils. I prefer to use dry lentils, which I first sort, rinse, and soak for at least 30 minutes. To achieve a thick consistency, white rice is added; either short or medium grain will work.

Caramelized brown onions are essential for the success of this recipe. They should be cooked in oil until they turn golden brown to enhance the flavor.

For the vegetable stock, I recommend using the brand Massel, as it is plant-based.

To garnish the dish, you can use either chopped fresh parsley or mint leaves, though this step is optional and so is squeezing fresh lemon juice on top.

Janelle's Tips

This recipe traditionally doesn't include added spices, as it is already packed with flavor. I know that may be hard to believe given the minimal ingredients, but it's true! However, if you like, you can incorporate a bit of cumin and Lebanese 7 spices for extra flavor.

While cooking, be sure to monitor the water levels, as you may need to add more water.

Storage

Store the lentil porridge in a sealed container in the refrigerator for up to five days.

When reheating, treat it like any other soup or porridge. Keep in mind that the porridge will thicken significantly as it cools, so I recommend adding a few spoonfuls of water before reheating to achieve the desired consistency.

Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.

Recipe

Lentil Porridge

Lentil porridge is a savory and wholesome dish, offering a warming bowl of goodness made with lentils and rice.

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Course: Main Course

Cuisine: Lebanese

Diet: Gluten Free, Vegan

Prep Time: 5

Cook Time: 55

Total Time: 1

Servings: servings

Author: Janelle Hama

Ingredients

1 large Brown onion finely diced
2 tablespoon Olive Oil
1½ cups Brown Lentils dry variety
2 cups Vegetable Stock
5 cups Water
½ cup White Rice short or medium grain
¾ teaspoon Salt to taste
1 medium Lemon cut into wedges, optional
1 tablespoon Parsley finely chopped (heaped)

Instructions

Sort the dry lentils getting rid of any unwanted pieces, then rinse and soak in double the amount of water for at least 30 minutes.
In a large pot, heat up olive oil on high heat, add onion and sweat until golden.
Drain the soaking lentils and then add them to the pot along with the vegetable stock and water and bring to the boil, turn heat to medium and simmer until lentils are par boiled, about 20 minutes.
Add rice and cook until everything is tender, approximately 30 minutes.
Once all cooked, use an immersion blender to blend contents until smooth. Adjust salt if required. Serve warm topped with parsley and a lemon wedge to squeeze over the lentil porridge.