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 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 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
1. Heat ghee in a saucepan, add chopped red capsicum and saute gently for a few minutes, then add cumin, paprika and coriander powder – 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, add to 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 by Stacey
