Lentil and millet bake

Lentil and millet bake

Core 2 pts the whole recipe

Serves 1

1 cup of red split lentils, soaked

I cup of millet, rinsed

1 bay leaf

1 tsp grated root ginger

½ tsp turmeric

½ tsp ground fenugreek

1 heaped tsp garam masala

1 pinch of cayenne pepper

3 small leeks, finely sliced

2 handfuls of spinach, chopped

2 tbsp sunflower seeds

Rinse the lentils and put them in a pan with 1.5 cups of water. Bring to the boil and skim off any scum. Turn down the heat, add the bay leaf, ginger, turmeric, cayenne pepper and fenugreek and simmer for 20 minutes.

Add the garam masala and cook until the lentils have broken down.

Meanwhile, cook the millet in twice the amount of water until all the water has been absorbed. Once cooked, put some to one side for tomorrow’s breakfast.

Steam the leeks until almost cooked then add the spinach and steam until soft. Put the cooked millet in a gratin dish, layer on the spinach and leeks and then the cooked lentils. Top with sunflower seeds and bake in the oven at 200°C/Gas 6 for 20 minutes.