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Easy and delicious oil-free vegan dal recipe with millet and black lentils.

Hearty Millet-Beluga Lentil Stew

Hearty and delicious oil-free vegan dal recipe with millet and black Beluga lentils. You’ll only need 30 minutes to prepare this simple and quick dal.

The other evening I wanted to prepare the traditional Indian red lentil dal for dinner – just to discover that mysteriously my red lentils had run out 🙂

Easy and delicious oil-free vegan dal recipe with millet and black lentils.

OK, then I had a look around in my cupboard and saw beluga lentils – very well, I’ll just make the dal with these I thought. But then I noticed the millet jar and thought – why not try to mix the lentils and the millet together in a stew. I knew the lentils would colour the millet somewhat bluish, but that did not discourage me a bit – think about cuttlefish paellas 🙂

The outcome was a very satisfying hearty dish which I served with oven-baked vegetables and fresh salad. My husband and my 4-year-old loved it too!

Finally, please let me know in the comments below if you have any questions about my lentil stew. Please tag me in social media whenever you try one of my recipes! I’d love to see your creations! Instagram @thenutriplanet and Facebook @nutriplanet.health.hub

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Easy and delicious oil-free vegan dal recipe with millet and black lentils.

Hearty Millet-Beluga Lentil Stew


Description

Hearty and delicious oil-free vegan dal recipe with millet and black Beluga lentils. You’ll only need 30 minutes to prepare this simple and quick dal.


Ingredients

Scale
  • 150 g (5 ounces) beluga lentils
  • 100 g (3.5 ounces) millet
  • 1 medium carrot
  • 1 onion (chopped)
  • ½ tbsp turmeric powder
  • 1 tbsp Indian spice mix
  • ½ tsp garlic powder
  • A pinch of black pepper
  • ½ cup (125 ml) coconut milk
  • Water – as much as needed for required consistency/thickness
  • 3 tbsp nutritional yeast (optional)

Instructions

  1. Start by soaking Beluga lentils for at least 6 hours. Then drain and rinse.
  2. Next, rinse the millet very well.
  3. In a medium saucepan on high heat, add 1 tablespoon of water. When the water begins to sputter, add the chopped onion, and cook stirring for about 3 minutes, adding water just as needed to prevent sticking (one tbsp at a time).
  4. Now add chopped carrot as well as lentils and millet. Pour in hot water, a bit over the level of the ingredients and cook until the lentils are tender, 15-20 minutes. Check the water level during simmering and add more if necessary.
  5. When the dal is cooked, stir in garlic powder, coconut milk, turmeric, pepper, and crushed Indian spice mix. 
  6. Finally, mix in nutritional yeast.

Notes

Feel free to use 1½ tablespoon of store bought curry powder or garam masala mix instead of turmeric and Indian spice mix for convenience. However, be careful if the powder contains hot spices like chilli. In case you’re sensitive to hot spices, use less.

A tablespoon of coconut butter makes an excellent replacement for coconut milk. Simply mix it into the ready dal.

Fresh garlic can be added instead of garlic powder. I’d suggest crushing a few cloves into the dal when it has cooled down a bit to preserve the beneficial allicin.

Serve with plenty of greens (raw, steamed or boiled) and other veggies. Learn How to Cook Vegetables to Retain Nutrients.

  • Method: Simmering

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