Introduction

Millet and lentils come together in this wholesome stew to create a comforting and nutritious meal. The combination of millet’s nutty flavor with lentils’ earthiness, along with a mix of vegetables and spices, makes this stew both hearty and satisfying. It’s a perfect dish for chilly evenings or when you need a nourishing meal that’s easy to prepare.

Ingredients

• For the Stew:
  • 1 cup millet (foxtail, barnyard, or any variety of your choice)
  • 1/2 cup dried lentils (red, green, or brown)
  • 4 cups vegetable broth or water
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 large carrot, diced
  • 1 bell pepper, diced
  • 1 cup diced tomatoes (canned or fresh)
  • 1 cup chopped spinach or kale (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon chili powder (optional, for extra heat)
  • 1 teaspoon dried thyme or rosemary
  • Salt and pepper to taste
  • Fresh coriander leaves for garnish

Instructions

1. Preparing the Millet and Lentils:
   • Rinse the millet and lentils under cold water. Drain well.
   • In a medium pot, combine millet, lentils, and vegetable broth (or water). Bring to a boil.
   • Reduce the heat, cover, and simmer for 20-25 minutes, or until the millet and lentils are tender and the liquid is mostly absorbed. Stir occasionally and add more water if needed. Once cooked, set aside.
2. Making the Stew Base:
   • In a large pot or Dutch oven, heat olive oil over medium heat.
   • Add the chopped onion, minced garlic, and ginger. Sauté until the onion becomes translucent, about 5 minutes.
   • Add the diced carrot and bell pepper. Cook for another 5-7 minutes, until the vegetables start to soften.
3. Adding Spices and Tomatoes:
   • Stir in the ground cumin, ground coriander, turmeric powder, paprika, chili powder (if using), and dried thyme or rosemary. Cook for 1-2 minutes until the spices are fragrant.
   • Add the diced tomatoes and cook for 5 minutes, allowing the tomatoes to break down and blend with the spices.
4. Combining Ingredients:
   • Add the cooked millet and lentils to the pot with the vegetable mixture. Stir well to combine.
   • If using, add the chopped spinach or kale and cook for another 5 minutes, until the greens are wilted and tender.
5. Adjusting Seasoning:
   • Season the stew with salt and pepper to taste.
   • Adjust the consistency by adding more broth or water if the stew is too thick.
6. Serving:
   • Ladle the stew into bowls and garnish with fresh coriander leaves.

Tips

• Vegetable Variations: Feel free to add other vegetables like potatoes, zucchini, or celery for more variety.
• Spice Levels: Adjust the spices according to your taste. You can add more chili powder for extra heat or reduce it if you prefer a milder stew.
• Texture: If you prefer a thicker stew, you can mash some of the lentils with a spoon to create a creamier texture.
• Storage: Leftover stew can be stored in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months. Reheat gently before serving.

Enjoy your Millet and Lentil Stew, a hearty and flavorful dish that’s both comforting and packed with nutrition!