Spinach and Millet with Lentils

[Guest guest]

Spinach and Millet with Lentils

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1 large onion, chopped

2 cloves garlic, minced

2 teaspoons cumin

1 teaspoon paprika

1 teaspoon ground black pepper

1/2 teaspoon salt

1 lb spinach

1/4 lb mushrooms

2 medium courgettes/zucchini

 

1/2 cup red lentils

1 cup millet

1 lb peeled tomatoes (a can of chopped tomatoes:-)

1-1/2 tsp salt

 

sufficient tomato puree to thicken

 

In a frying pan fry the garlic, onion, paprika and cumin in some

water.

Simmer with a lid on for a couple of minutes. Add the mushrooms and

the

courgettes and simmer for a few minutes more. Add the shredded

spinach,

salt and pepper and simmer till the spinach reduces down.

 

In a separate pot boil the millet and the lentils till cooked. Millet

usually takes longer than red lentils so wait for five minutes before

adding them. As the millet and lentils absorb the water put in the

chopped peeled tomatoes and the salt. Continue simmering till the

millet

is tender, adding more water if necessary.

 

Combine the millet and lentil mix with the spinach. Add tomato puree

to

thicken. Simmer for another couple of minutes.

kwvegan vegan