Millet and Brown Lentil Pilaf
Slimming Eats Recipe
Green – approx 1.5 syns per serving
Extra Easy – approx 1.5 syns per serving
½ cup (125ml) of uncooked millet, rinsed with cold water
½ cup (125ml) of uncooked brown lentils, rinsed with cold water
4 cups (480ml) of vegetable stock
1 onion, finely chopped
2 carrots, finely chopped
1 red pepper, finely chopped
1 orange pepper, finely choppd
2 cloves of garlic, crushed
½ teaspoon of cumin seeds
4 cardamom pods
4 whole cloves
1 bay leaf
salt and black pepper to season
1 teaspoon of ground cumin
1 teaspoon of turmeric
28g of sultanas (5 syns)
½ cup (125ml) of frozen sweetcorn
½ cup (125ml( of frozen peas
Spray a large pot over a medium high heat with some Frylight or Pam spray
Add the cumin seeds and cook for about 1 minute to release flavour.
Add the onion, garlic, peppers and carrot and fry until softened. (Add a little stock if they start to stick)
Add the ground cumin, cardamom pods, cloves, bay leaf and turmeric and mix to evenly coat.
Add the millet, lentils and sultanas and mix again.
Pour in stock, bring to a boil, then reduce heat, cover and simmer until liquid is almost absorbed.
Remove from heat, but keep covered for about 10 more minutes, as the steam will continue to cook the pilaf.
Serve on it’s own or as a side to many other dishes.
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Nutritional information is an estimate and is to be used for informational purposes only
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