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Before you taste…

Pause to smell.

 Take in the beauty of the 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 or ghee

1 red bell pepper/capsicum, finely chopped

1 Tbsp cumin powder

1 Tbsp sweet paprika

1 tsp hot paprika (or chilli powder)

1 Tbsp coriander powder

1 x 240g can crushed tomatoes

1 x 100g tub tomato paste

2-inch strip of kombu (optional – adding seaweeds to recipes softens the beans or lentils and speeds cooking time, as well as 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 

  1. Heat ghee in a saucepan. Add chopped red capsicum and saute gently for a few minutes. Then add cumin, paprika, and coriander powder and continue to cook for 1 minute.
  2. Pour in the tin of crushed tomatoes, refill the can and rinse out any goodness left into the pot.
  3. Add the tomato paste and kombu.
  4. Rinse the lentils and millet and add them to the pot with another 3 – 4 cups water. Partially cover and continue to cook at a slow simmer for 1½ hours. Add extra liquid if needed.
  5. After the long simmer, add salt and pepper to taste and sprinkle with finely chopped parsley.

Serve with cooked millet or quinoa, a dollop of yoghurt, green salad and guacamole.

Goodness shared from Stacey