Learn how to make quick and easy millet and lentil stew for a nourishing blood sugar balancing lunch or dinner. You’ll only need 8-9 ingredients and 20 minutes of your time.
- In the morning or the evening before, put the red lentils and millet to soak. Even a few hours of soaking will do.
- First, let’s sauté the mushrooms. Simply fry them dry mixing occasionally. It will take about 5 minutes, but water starts to separate.
- Then, add chopped onion and 2 tablespoons of water. Sauté covered for a few minutes.
- Next, add drained and rinsed lentils and millet. Also, pour in water and some plant milk and add a bay leaf as well. Cook for about 5 minutes until the lentils and millet are soft.
- Then, add baby spinach on top, cover for a minute or so and mix the spinach into the stew.
- Time to add turmeric as well as miso and curry paste that you’ve mixed with some water.
- Finally, stir in raw grated carrot and crushed garlic.
Feel free to use tamari or simply some salt instead of miso. Also, curry powder is fine instead of curry paste.
Should you have leftovers, store it in a sealed container or a jar in the fridge for up to 4 days.
For Plantricious version, use max ½ tsp. of curry paste and max ¾ tsp. of miso. Also, use equal parts of plant milk and water i.e., 120 grams (4.2oz) milk and the same amount of water.
Nutritional info for Plantricious version: 475 kcal, 63g carbohydrates, 8.4g fats, 1g saturated fats, 23g protein, 16.8g fibre, and 473.4mg sodium.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Method: Stovetop
- Serving Size: The whole recipe (without toppings)
- Calories: 439 kcal
- Sodium: 621.5mg
- Fat: 7.8g
- Saturated Fat: 0.9g
- Carbohydrates: 57g
- Fiber: 15.9g
- Protein: 21.9g
Keywords: stew, curry, lentils, millet