*  Exported from  MasterCook II  *
 
                    Spinach With Millet And Red Lentils
 
 Recipe By     : Michael Traub <traub@btcs.bt.co.uk>
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main Dishes                      Side Dish
                 Vegetarian                       Low Fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Lg            Onion -- chopped
    2                    Garlic Cloves -- minced
    2      Tsp           Cumin
    1      Tsp           Paprika
    1      Tsp           Black Pepper
      1/2  Tsp           Salt
    1      Lb            Spinach
      1/4  Lb            Mushrooms
    2      med           Zucchini
      1/2  C             Lentils -- red
    1      C             Millet
    1      lb            Tomatoes -- peeled, canned ok
    1 1/2  tsp           Salt
                         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 5 min before adding 
 them. As the millet and lentils absorb the water put in the chopped peeled 
 tomatoes and the salt.  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.
 
 Entered into MasterCook II by Reggie Dwork  reggie@reggie.com
 
 
 
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