Welcome back to our kitchen! Today, we’re excited to share a nutritious and comforting recipe that’s perfect for any time of the year—Millet and Lentil Soup. This hearty soup is packed with protein, fiber, and essential nutrients, making it a great option for a wholesome meal. Let’s dive into the recipe!

Why Millet and Lentils?

Combining millet and lentils brings together the best of both worlds. Millet is a gluten-free grain rich in magnesium, phosphorus, and iron. Lentils, on the other hand, are a fantastic source of plant-based protein and fiber. Together, they create a soup that’s not only filling but also incredibly nutritious.

Ingredients

For this Millet and Lentil Soup, you’ll need the following ingredients:

For the Soup:

• 1/2 cup millet
• 1 cup lentils (green, brown, or red)
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 bell pepper, diced (any color)
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth or water
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon paprika
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish (optional)
• Lemon wedges for serving (optional)

Optional Add-ins:

• 1/2 cup spinach or kale, chopped
• 1/4 cup fresh or frozen peas
• A handful of chopped fresh herbs (thyme, rosemary, or oregano)

Instructions

Step 1: Prepare the Millet and Lentils

1. Rinse the Millet and Lentils: Place the millet and lentils in separate fine mesh sieves and rinse under cold water until the water runs clear. This helps remove any dust and reduces bitterness.

Step 2: Cook the Soup Base

2. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent.
3. Add the Carrots and Celery: Stir in the diced carrots and celery, and cook for about 5 minutes until they start to soften.
4. Incorporate the Bell Pepper: Add the diced bell pepper and continue to cook for another 3-4 minutes.

Step 3: Combine Ingredients

5. Add Spices and Tomatoes: Stir in the ground cumin, ground coriander, turmeric powder, paprika, salt, and pepper. Add the diced tomatoes (with their juice) and cook for a few more minutes to let the flavors meld.
6. Cook the Lentils: Add the rinsed lentils to the pot and pour in the vegetable broth or water. Add the bay leaf. Bring to a boil, then reduce the heat to low and simmer for about 20-25 minutes, or until the lentils are tender.
7. Cook the Millet: Once the lentils are tender, add the rinsed millet to the pot. Continue to simmer for another 15-20 minutes, or until the millet is cooked through and the soup has thickened to your liking.

Step 4: Add Final Touches

8. Optional Add-ins: If using, stir in the chopped spinach or kale, peas, and fresh herbs. Cook for an additional 5 minutes until the greens are wilted and the peas are heated through.
9. Adjust Seasoning: Taste the soup and adjust the seasoning with more salt and pepper if needed.

Step 5: Serve the Soup

10. Garnish and Serve: Remove the bay leaf before serving. Ladle the Millet and Lentil Soup into bowls and garnish with fresh parsley or cilantro if desired. Serve with lemon wedges on the side for a fresh, tangy kick.
11. Enjoy!: Serve this hearty soup with a slice of crusty bread or a side salad for a complete meal.

Tips and Variations

• Make it Creamy: For a creamier texture, blend a portion of the soup and mix it back into the pot.
• Add More Veggies: Feel free to add any other vegetables you like, such as zucchini, sweet potatoes, or mushrooms.
• Batch Cooking: This soup can be made in large batches and frozen for up to 3 months. Just reheat and enjoy whenever you need a quick and nutritious meal.

Millet and Lentil Soup is a fantastic way to enjoy a nutritious, hearty meal that’s both satisfying and delicious. Give this recipe a try, and let us know how it turns out in the comments below. Happy cooking!