From the God’s Love Kitchen: Red Lentil with Millett

• ½ cup onions, chopped
• ¼ teaspoon coriander or cilantro, leaf, dried
• ¼ teaspoon cumin, ground
• ¼ teaspoon thyme, ground
• ¼ teaspoon oregano, ground
• ½ teaspoon rosemary, fresh
• ½ teaspoon basil, fresh
• 2 cups millet
• 2 cups dry lentils, red
• 1 ½ pounds potatoes (about 5 medium sized potatoes), flesh and skin, chopped
• 1 cup vegetable broth
• ½ teaspoon oil
• Note: add 1 cup (or more) water at the end to make the consistency more soup-like (optional)

1. Place millet in a preheated skillet over medium heat. Stir frequently for approximately 10 minutes or until millet is golden brown.
2. Rinse the dry lentils with water.
3. Place ½ teaspoon olive oil in a large pot over medium heat.
4. In a pot, sauté the onions in oil until tender.
5. Add the rinsed, dry lentils and toasted millet to the pot along with the vegetable broth, water and the potatoes.
6. Add the seasonings (cumin, thyme, oregano, rosemary, basil).
7. Cover with a lid and bring to a boil.
8. Once boiling, stir, then turn down the heat to a simmer.
9. Cover slightly with the lid and let simmer for 20-25 minutes, stirring occasionally.
10. Keep cooking until all the ingredients have a soft texture.

Enjoy!