Date: Tue, 08 Mar 94 12:53:22 GMT
From: Michael Traub (email@example.com)
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.