Recipe Archives->Vegetarian->Spinach Millet

Spinach With Millet And Red Lentils
Serving Size  : 4

1 large onion, chopped
2 garlic cloves, minced
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon black pepper
1/2 teaspoon salt
1 pound spinach
1/4 pound mushrooms
2 medium zucchini
1/2 cup red lentils
1 cup millet
1 pound tomatoes, canned or peeled
1 1/2 teaspoons salt
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 zucchini 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 5 min
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.

Printable version: spinach-millet.txt.