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.