*  Exported from  MasterCook II  *

                  Spinach With Millet And Red Lentils

Recipe By     : Michael Traub <[email protected]>
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dishes                      Side Dish
               Vegetarian                       Low Fat

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1      Lg            Onion -- chopped
  2                    Garlic Cloves -- minced
  2      Tsp           Cumin
  1      Tsp           Paprika
  1      Tsp           Black Pepper
    1/2  Tsp           Salt
  1      Lb            Spinach
    1/4  Lb            Mushrooms
  2      med           Zucchini
    1/2  C             Lentils -- red
  1      C             Millet
  1      lb            Tomatoes -- peeled, canned ok
  1 1/2  tsp           Salt
                       Tomato Puree -- 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
zucchini 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 5 min 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.

Entered into MasterCook II by Reggie Dwork  [email protected]



                  - - - - - - - - - - - - - - - - - -

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.