I shied away from curry for many years because I thought they were all spicy hot – the kind that make you sweat and your nose run. I was pleasantly surprised to find that many curries are loaded with rich, exotic flavors without all of the heat. This recipe is exactly that – all of the savoriness without the fire.
Garam masala is a spice I don’t use nearly enough. Its blend of cloves, cinnamon, cardamom, nutmeg and coriander filled my kitchen with the aromas of a Middle Eastern spice market. A touch of ginger, garlic, turmeric and sweet paprika make this recipe warm and satisfying to the senses.
The combination of lentils and millet create a hearty bite and ups the protein content to about 15 grams per serving. Serve this as a main dish or a soup course. It’s a crowd-pleaser!
For those following Dr. Fuhrman’s Eat To Live program, this complies with the weight loss and life plans. Note that I used a small amount of oil and salt which you may leave out.
Ingredients (serves 8)
1 cup uncooked red or yellow lentils
1 cup uncooked millet
1 cup chopped shallots (or mild onion)
1 tablespoon minced ginger
1 ½ tablespoons chopped garlic
1 teaspoon garam masala
1 teaspoon turmeric
1 teaspoon sweet paprika
½ teaspoon red chili pepper flakes
½ to 1 teaspoon salt
1 tablespoon cooking oil
1 quart low-sodium vegetable stock
1 ½ cups water
garnish with chopped parsley and paprika
1. Saute the shallots, chili pepper flakes and garlic in oil over medium heat for 5 minutes.
2. Add in all remaining ingredients, except the salt, and bring to a boil. Then reduce the heat to simmer, cover and cook for 25 minutes until the lentils and millet are cooked and most of the liquid is absorbed.
3. Gently pulse the stew using a blender, food processor or immersion blender until the grains are broken down, but not pureed.
4. Salt to taste.
5. Garnish with a dusting of paprika, chopped parsley, and serve hot immediately.