Title: Spinach and Millet with Lentils
Categories: Vegetarian Vegan Main
Yield: 4 Servings

1	lg	Onion; chopped
2		Cloves garlic; minced
2	ts	Cumin
1	ts	Paprika
1	ts	Ground black pepper
1/2	ts	Salt
1	lb	Spinach
1/4	lb	Mushrooms
2	md	Courgettes/zucchini
1/2	c	Red lentils
16	oz	Canned peeled tomatoes; chopped
1 1/2	ts	Salt
		Tomato puree (enough to; thicken)

In a frying pan fry the garlic, onion, paprika and cumin in some water. Simmer with a lid on for a couple of minutes. Add the mushrooms and the courgettes and simmer for a few minutes more. Add the shredded spinach, salt and pepper and simmer till the spinach reduces down. In a separate pot boil the millet and the lentils till cooked. Millet usually takes longer than red lentils so wait for five minutes before adding them. As the millet and lentils absorb the water put in the chopped peeled tomatoes and the salt. Continue simmering till the millet is tender, adding more water if necessary. Combine the millet and lentil mix with the spinach. Add tomato puree to thicken. Simmer for another couple of minutes. ~- Michael Traub, traub@btcs. bt. co. uk FAQ maintainer for rec. food. veg & VEGAN-L "I have no doubt that it is a part of the destiny of the human race, in its gradual improvement, to leave off eating animals" - Thoreau- Posted to Fatfree, Vegan-L and Veggie lists/MM by DEEANNE

Posted to MM-Recipes Digest V4 #4 by Joan (clubok@nersp.nerdc.ufl.edu) on Sep 18, 1997

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