- 2 cups of water for cooking
- 1/2 cup organic red lentils
- 1/2 cup organic millet
- 1 tbsp. curry powder
- optional: a pinch of sea salt (I used Pink Himalayan)
- 1 inch organic ginger, finely grated
- organic dulse
- optional: garlic, onion, nutritional yeast, kombu
Preparation:
- Rinse the lentils and place them in a pot
- Rinse the millet and add it to the lentils.
- Put 2 cups of water in the pot.
- Add ginger, curry powder, salt (garlic, onion, and/or kombu if you're using them).
- Bring to a rolling boil, then cover and summer for about 20 minutes or until the millet looks more translucent, the water is absorbed, and everything is tender. **Do not stir.**
- Let it all sit for 5 minutes.
- Sprinkle on dulse (and nutritional yeast if desired)
When it was done the lentils were really soft and the millet was a little crunchy - great textures.
I didn't use garlic or onion and I have to say it was a little bland. It also would have been good with some steamed veggies (like kale, carrot, or broccoli), tamari, amino acids, or tahini.
