Lentil mung bean rice porridge / soup

Lentil mung bean rice porridge / soup

Anti inflammatory lentil mung bean rice porridge / soup, topped with black sesame powder (optional), hemp seeds, chia seeds and cranberries. My kind of all inclusive power breakfast. Easy in vitaclay cooked on stew or soup for 1 hour.

I added a little white rice (that can be short grain or sticky rice) to enhance the texture of the bean soup porridge. You may substitute rice with oats or sticky millet to achieve a similar result! 


2/3 cup mung beans
1/3 cup lentils
1/3 cup white rice or oatmeal
2 -2.5 quart water or broth (if you want it for savory)
Garnish in each bowl
1 tablespoon chia seeds
1 tablespoon black sesame (optional)
1 tablespoon hempseed
1 tablespoon dried organic cranberry


1. Add all ingredients in your clay pot. Set on stew or soup to cook for 1 hour.

2. Serve with chia seeds black sesame hemp seeds and cranberry.

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