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spinach-millet-lentils recipe

Date:    Tue, 08 Mar 94 12:53:22 GMT
 From:    Michael Traub (traub@btcs.bt.co.uk)
 Spinach and Millet with Lentils
 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