I started a little quest one year ago to utilise more grains, as there is nothing wrong with wheat, especially wholewheat, and rice but limiting yourself to just those makes you miss out on so many micronutrients and textures! So I made an effort to try out different recipes using spelt, millet, barley, etc. And this is the one I settled on for millet. It’s a traditional Egyptian dish (or so I’m told) that is so so easy to put together! It’s super healthy and has a comforting, soupy, stewy consistency.
It’s also great for baby-led weaning as it’s quite sticky, so it works well on pre-loaded spoons. Just make sure to add the salt only after giving them their portion!
- 1 cup split red lentils
- 1 cup millet
- 1 carrot
- 1/2 onion
- 1 celery stalk
- 1 garlic clove
- 4 cups of vegetable stock
- 1 tbsp olive oil
- 1 lemon
- Fry the onion, carrot and celery chopped into very small cubes until starting to soften. Add the crushed garlic, and after a minute also the millet and the lentils.
- Mix well to coat them with the oils and the vegetables, then add the stock.
- Let it simmer for around 40 minutes until the millet and lentils are soft and tender. Add the zest from 1 lemon, mix and turn off the heat.
- Season well and plate up. Serve with a sprinkle of parsley on top and a slice of lemon to squeeze on just before eating.