Spinach and Millet with Lentils

 
Spinach Millet with Lentils

1 large onion, chopped
2 cloves garlic, minced
2 tsp. cumin
1 tsp. paprika
1 tsp. pepper
1/2 tsp. salt
1 lb. spinach, shredded
1/4 lb. mushrooms, chopped
2 medium zucchini, chopped
1/2 C. red lentils
1 C. millet
1 can of diced tomatoes
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 five minutes before adding them. As the millet and lentils absorb the water put in the tomatoes. 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.

Random Thought - Family Reunions - getting the whole family together at the same time, under the same roof, and hoping that the police don't get involved