Sriracha Oatmeal and Lentils
Sriracha oatmeal and lentils is a savory porridge that turns breakfast oats into something closer to a warm, spicy dal. Red lentils break down quickly and mash into the oats, adding body and an earthy flavor, while chicken broth replaces the usual water or milk. A little honey softens the heat of the chili sauce. It is a single serving that takes about 15 minutes.
Instructions
Cook the red lentils in water until they are very soft and falling apart.
If any water is left in the pot, strain it off. Mash the lentils with a fork or masher until mostly smooth.
Heat the chicken broth in a saucepan until hot.
Put the mashed lentils back on the heat and stir in the hot broth and the rolled oats. Cook until the oats are tender and the porridge has thickened.
Stir in the Sriracha, adding as much or as little as you like. Season with about ½ tablespoon of honey and enough salt to taste.
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