:: lentil millet chilli ::

17th November 2011

P1010426

Before you taste…

Pause to smell.

 Take in the beauty of dish in front of you.

Take a moment to be grateful.

Breathe!

Take a bite.

Let the flavours greet your tongue.

Feel your mouth water.

Then, chew, slowly.

Close your eyes.

::lentil millet chilli::

Inspired by this post

Serves 4 – 6

ingredients :

1 Tbsp olive oil/ghee

1 red pepper/capsicum (the second time I made this  – for the photo I used a green capsicum as I had no red ones left in the garden, much prefer the sweetness of the red)

1 Tblsp cumin powder

1 Tblsp sweet paprika

1 tsp hot paprika (or chilli powder)

1 Tblsp coriander powder

1 x 240g can crushed tomatoes

1 x 100g tub tomato paste

2-inch strip of kombu (optional – adding seaweeds to recipes soften the beans/lentils and speed cooking time, as well providing a wealth of nutrients)

¾ cup green brown lentils

¼ cup red lentils

¼ cup millet

4 – 6 cups water/stock

salt and pepper, to taste

finely chopped fresh parsley

preparation :

Heat 1 tablespoon of ghee or olive oil in a saucepan.  Add the chopped red capsicum and saute gently for a few minutes.  Add the cumin powder, hot and sweet paprika and coriander powder continue to cook for a minute.

Add the tin of crushed tomatoes and refill the can and rinse out any goodness left in the can into the pot.  Add the tomato paste and the strip of kombu.  Clean and rinse the lentils and millet and add to the pot. Add another 3 – 4 cups of water.   Partially cover with a lid and continue to cook at a slow simmer for 1 and ½ hours.  Add extra liquid if it is low.

After the long simmer add the salt and pepper to taste and sprinkle with finely chopped fresh parsley.

I serve it with cooked millet or quinoa a dollop of yoghurt and a green salad and guacamole.  A very grounding and earthy dish.

Goodness shared by Stacey

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2 comments

  • marie-michel

    Stacey,
    Thank you for sharing about your Indian “tourist” experience. It sounds like you had a beautiful journey.

    It has been very stormy in Northern California. School has been closed for 2 days due to flooding, so the girls and I put on our rain gear and stomped in puddles and came home to hot millet / lentil chili. A great dish for a cold, gray and rainy day! I am so grateful for your recipes, i feel excited to try new dishes and introduce them to my family. Thank you!

    • Good Ness

      Hello Maria-michel, I have Jimelle’s drawing of the elephant sitting on the windowsill above the kitchen sink – so each day you three are present reminding me of that very precious retreat and special times shared.

      It sounds like you had the perfect un-schooling day! love stace

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