Lentil Millet Stew

This is a delicious vegetarian stew, very low in gut-wrenching lectins. So full of flavors and satisfying while very easy to digest. Its done quickly in a pressure cooker so its great for a meatless weeknight dinner.

1 cup puy lentils

1/4 cup millet

1 large onion, diced

2 stalks celery, diced

1 large carrot, peeled and diced

1 purple turnip, peeled and diced, 1/2-inch

2 cups kale, chopped

1 tsp ground fenugreek

1 tsp ground turmeric

1 tsp mild Kashmiri chili powder

1/2 tsp cumin powder

1 tsp salt

1/2 tsp Trader Joe’s Umami spice

2 cloves garlic, pressed through mill

2Tbsp roasted kizami nori, crumbled in hand

1 quart water

2 Tbsp cider vinegar

2 tsp Dijon mustard

Sauté the onion, celery and carrot for about 5 minutes in a pressure cooker. Add the turnip and the kale and season with salt and pepper.

Add spices, garlic lentils and millet.

Add the water and nori and cover pressure cooker.

Bring to high pressure and then adjust heat to maintain high pressure. Cook for 10 minutes. Remove cooker from heat and allow to depressurize naturally for about 10 minutes.

Stir in the vinegar and mustard. Enrich with a bit of butter or olive oil. You should have a creamy lentil stew. Serves 6.

Comments

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