Millet and Spiced Lentil Stew is a warm and nourishing dish perfect for cozy evenings. The combination of protein-rich lentils, nutty millet, and aromatic spices creates a delightful and satisfying meal. This stew is not only delicious but also packed with nutrients. Let’s dive into this hearty recipe!

Ingredients:

• 1/2 cup pearl millet
• 1 cup green or brown lentils, rinsed and drained
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 can (14.5 ounces) diced tomatoes
• 6 cups vegetable broth (or water)
• 1 bay leaf
• Salt and pepper to taste
• 2 cups fresh spinach, chopped
• Juice of 1 lemon
• Fresh cilantro or parsley, chopped (for garnish)

Instructions:

1. Cook the Millet:
   • Rinse the pearl millet under cold water to remove any dust or impurities.
   • In a medium saucepan, bring 1 cup of water and a pinch of salt to a boil.
   • Add the rinsed millet, reduce the heat to low, cover, and simmer for 15-20 minutes until the millet is tender and the water is absorbed.
   • Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.
2. Prepare the Stew:
   • In a large pot or Dutch oven, heat the olive oil over medium heat.
   • Add the chopped onion and cook until translucent, about 5 minutes.
   • Add the minced garlic, diced carrots, diced celery, and chopped red bell pepper. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are softened.
   • Stir in the ground cumin, ground coriander, ground turmeric, ground cinnamon, smoked paprika, and cayenne pepper (if using). Cook for 1-2 minutes, until the spices are fragrant.
   • Add the rinsed lentils, diced tomatoes, vegetable broth, and bay leaf. Stir to combine.
   • Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for about 30-35 minutes, or until the lentils are tender.
3. Add the Millet and Spinach:
   • Once the lentils are cooked, stir in the cooked millet and chopped spinach. Cook for an additional 5 minutes, until the spinach is wilted and the stew is heated through.
   • Remove the bay leaf and stir in the lemon juice. Season with salt and pepper to taste.
4. Serve:
   • Ladle the Millet and Spiced Lentil Stew into bowls.
   • Garnish with freshly chopped cilantro or parsley.
   • Serve warm with crusty bread or a side salad for a complete meal.

Tips and Variations:

• Different Millets: Substitute pearl millet with other types like foxtail or proso millet for varied textures and flavors.
• Protein Boost: Add cooked chickpeas or black beans to the stew for extra protein.
• Vegetable Variations: Include other vegetables like zucchini, sweet potatoes, or kale for more texture and flavor.
• Herb Variations: Experiment with fresh herbs like basil, thyme, or rosemary for a unique twist.
• Spice Adjustments: Adjust the amount of cayenne pepper to your preferred level of heat.

Enjoy this Millet and Spiced Lentil Stew as a hearty and flavorful comfort dish that’s perfect for any occasion. Its delightful combination of spices, lentils, and millet will make it a favorite in your recipe collection. Happy cooking!