Three Ingredient Lentil Porridge
3/4 cup Red Lentils (rinsed and drained)
3 cups Unsweetened Coconut Milk (from carton)
1 1/2 teaspoons Vegetable Bouillon (paste in a jar)
Cover lentils in coconut milk and simmer on very low heat for about 30 minutes stirring occasionally to ensure no sticking. Once lentils are tender add vegetable bouillion paste and stir to combine. Remove from heat and serve immediately. Pictured with a garnish of cilantro, cashew sour cream and crushed black pepper.