Sometimes, at the end of a long working day, I just want to cuddle up with a dish of cozy comfort food that’s healthy, nutritious, and makes the whole family happy. If it’s easy to make, it’s a big plus. Thankfully, I found that my one-pot millet and red lentil stew meets all the requirements.
As you know, I’m a fan of soups and one-pot preparations like this one-pot pasta that will prevent me from washing plenty of dishes after dinner. This stew packed with nutrients is always a success.
With the measurements of the ingredients, you can easily feed four people, but if you are two or three, don’t worry, you can store this millet and red lentil stew in the fridge for two to three days.
Ingredients for my one-pot millet and red lentil stew
- Millet. This precious cereal grain is highly regarded as a special ingredient in macrobiotics due to its many benefits. Very healthy and easy on the stomach, it’s believed to have liquid-absorbing properties, making it particularly helpful in case of cold, flu, or excess mucus. It helps control blood sugar and is a great source of magnesium and insoluble fiber that has a prebiotic effect, making it also beneficial for heart health. Millet is also gluten-free so a perfect ingredient for those who suffer from celiac disease.
- Red lentils. I chose red lentils for this dish because they cook fast and they don’t need prior soaking. Like all types of lentils, also these are rich in iron and vitamins of the B group especially B6 and B9, also known as folate. Along with folate, they are also rich in potassium and fiber, they lower the blood sugar and the cholesterol levels. Adding a good amount of protein, prebiotic fibers, and antibacterial and anti-inflammatory effects, we can safely say that lentils are a superfood indeed.
- Dill. It might surprise you, but apart from having a strong flavor that so well combines with many soups, those thin dill leaves are also packed with nutrients such as anti-diabetic properties, a high amount of flavonoids, and a good source of vitamins A and C, iron, and calcium.
- Bay leaf. When I cook legumes, I either add a bay leaf or a piece of kombu seaweed. This is a Mediterranean dish so I felt the bay leaf was a better match to the overall flavor of my one-pot millet and red lentil stew..
- Lemon. Adding a few drops of freshly squeezed lemon is optional but I always do it because I love the taste and because the vitamin C of the lemon helps absorb the iron of the lentils.
How to make my one-pot millet and red lentil stew – Tips
- Browning. Instead of using only oil when browning the garlic, I have added some water to make it lighter (perfect for those who are on a weight loss diet)
- Optional onion. I sometimes add a finely chopped piece of onion and it combines perfectly. For this millet and red lentil stew recipe, you can add it to brown with the garlic or even to replace the garlic.
- Optional spices. You can serve also it with a sprinkle of black pepper if you like.
- Perfect side dishes. I serve my millet and red lentil stew with a bit of raw extra virgin olive oil, some fresh lemon, and a fresh green salad, either Romaine or arugula. Like always, after the meal, I eat a forkful of homemade fermented veggies such as sauerkraut that help digestion and give a boost to the immune system.
One-Pot Millet and Red Lentil Stew
An easy and quick recipe to make millet and red lentil stew.
Equipment
- 1 pot
Ingredients
- 1 cup red lentils
- 1 cup millet
- 2 garlic cloves
- 3 carrots
- 1/2 tsp curry
- 1/2 tbsp olive oil extra virgin
- 1/2 tbsp water to add to the olive oil
- 5 cups water
- dill to taste
- 1 bay leaf
- salt to taste
- lemon optional
Instructions
- Finely chop the garlic and add it to a pot to brown together with the garlic, half a teaspoon of olive oil and half a teaspoon of water to keep it lighter.
- Roughly chop the carrots and add to the pot.
- Measure one cup of red lentils and one cup of millet and wash them thoroughly.
- Once the garlic and the carrots are blended together with the curry and slightly softened, add the washed lentils and millet and let toast for a minute.
- Add five cups of water to the pot using the same cup you used to measure the lentils and the millet.
- Add the salt, the bay leaf, and the dill, cover with the lid and once it boils, lower the fire to the minimum to keep it simmer but not too strong for about 15 to 20 minutes or until the water is completely absorbed.
- Once it's cooked, turn off the fire and let it rest for 5 to 10 minutes before serving.
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