So creamy and conforting, you’ll be cooking it weekly this autumn!
Ingredients:
1 small cup of cooked millet
1/2 – 1 leek
1 small sweet potato
2 – 3 branches of celery with leaves
1 garlic
1 handful of red lentils
Mugi miso (optional)
Elaboration:
Wash the lentils thorougly and keep them soaking in a bowl with water.
If you don’t have the millet cooked, wash it well and cook it in a pot with 3 parts of water and a pinch of salt. Once the water starts to boil, cook over low heat, with a lid, until done. Reserve.
Cut the vegetables in fine cubes. Reserve the celery leaves.
In another pot, start to sauté the celery in a little olive oil and with a pinch of salt. Add the leeks and the garlic and let them cook until lightly golden brown.
Add the sweet potato and another pinch of salt and sauté a few more minutes.
Incorporate the millet, the lentils, and enough water to cover the stew. We want it to be creamy, so you’ll probably need to add a little more water during cooking.
Rectify with salt and let it cook for 15 to 20 minutes or until the lentils are soft.
Turn off, add the finely chopped celery leaves and stir well.
For a more balanced taste, dilute the miso in a little of the broth and add it to the stew.
Mix well to incorporated the flavour.
Let stand for a few minutes before serving.
Cook it with love… and enjoy!
