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Spinach & Millet with Lentils


1 cup hulled millet
1 large onion; diced
2 cloves garlic; crushed
2 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon black pepper
teaspoon salt
500g spinach
500g tin chopped tomatoes
125g mushrooms
2 medium zucchini
cup red lentils
tomato paste to thicken
1 teaspoon salt; extra


In a pan place garlic, onion, paprika and cumin in some water. Simmer, covered, for 2-3 minutes. Add mushrooms and zucchini, simmer for a few more minutes. Add shredded spinach, salt and pepper and simmer until the spinach reduces down.

In a separate pot, boil the millet and lentils until cooked. Millet usually takes longer than lentils so wait 5 minutes before adding them. As the millet and lentils absorb the water put in the tomatoes and extra salt. Continue simmering until the millet is tender, adding more water if necessary.

Combine millet and lentil mix with the spinach. Add tomato paste to thicken. Simmer for another few of minutes.

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