Millet with brown lentils

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is a highly nutritious and easy digestible grain. It contains more  iron than other grains and is a good source of zinc, calcium, manganese and B vitamins. It is believed to be beneficial to those suffering from candidiasis, a fungal infection caused by the yeast Candida albicans. 

Instruction

Rinse the  in a sieve under cold running water. Put in a pan with the stock or water; bring to the boil, cover and simmer over low heat for approximately 15 minutes. The stock should be absorbed and millet should be fluffy. 

Rinse the lentils in a sieve under cold running water. In the separate pan heat the coconut oil or butter. Add chopped onion and coarsely grated carrots and cook for 3-4 minutes, stirring occasionally.

Add lentils, crushed garlic and ground cumin and cook for 1 minute.

Pour in the water and bring to the boil, add salt and then lower the heat and simmer until the lentils are tender and almost all the liquid has been absorbed. It can take between 20-35 minutes.

Add finely chopped Swiss chard leaves and cook for another 2-3 minutes.

Mix with already cooked millet and garnish with parsley