One-Pot Millet and Veg
Serves 4, generously
Ingredients
Extra virgin olive oil, enough to cover the bottom of the pan
1 onion, finely chopped
2-3 cloves garlic, finely chopped or crushed
2 sticks celery, finely chopped
Small bunch basil, chopped, keep the stalks aside to cook with the onion
1 tablespoon ground paprika
1 tablespoon dried mixed herbs
1 bay leaf
1 small lemon, zest and juice
60g millet
100g red split lentils, rinsed
2 carrots, diced
1 potato, diced
1 sweet potato, diced
1 large handful of spinach leaves, chopped
1 heaped tablespoon tomato paste
Pinch of sea salt
Few grinds of black pepper
Method
Leave the lid on at each stage when you are cooking this soup, the steam helps the vegetables cook nicely and more efficiently.
Put the olive oil in a heavy-bottomed pan on a gentle heat and add the onions, garlic, celery and basil stalks, followed by the paprika, herbs, bay leaf, lemon zest, salt and pepper. Stir and let cook until the vegetables are soft but not browned. This takes about 10-15 minutes. If the onions start to stick, turn down the heat and add a splash of water.
Stir the millet into the base and sauté for a couple of minutes to soak up the flavour.
Next add the lentils and a cup of water, give it a good stir and leave to simmer for five minutes.
Put the carrots and potatoes into the pan and mix everything together. Add cold water to cover the vegetables. Bring to a simmer and cook until the millet, lentils and vegetables are soft, this will take about 20-25 minutes. Stir occasionally and add more water if necessary.
When the vegetables are soft, stir in the spinach, tomato paste and lemon juice and simmer for a few minutes, until the sauce feels satisfyingly rich.
Finally take off the heat, remove the bay leaf and stir through the basil. Taste and adjust seasoning if necessary.