Chef: Jessica Meyers Altman; Garden Fresh Foodie
Makes: 4-6 Servings
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
- 1 ½ c minced red or yellow onion
- 2 ¼ t garam masala (common Indian spice)
- ½ t cinnamon
- ½ t cardamom
- ¾ t cumin
- ¼ t red chili flake
- 3 c of diced tomatoes (fresh) or 1 quart plus 1 pint canned tomatoes, juice poured off and reserved to be
- added to cooking water.
- 5c packed spinach or other in-season green like Swiss chard
- 6 good size cloves of garlic or 3 T minced garlic (or can use ½ c in-season garlic scapes)
- 1 ½ - 2” knob of fresh ginger (about 2 T)
- ½ t fresh peppercorns (or ground pepper to taste)
- 1 ½ T apple cider vinegar
- 1 ½ c water (or more to create a thinner sauce)
- 1 ½ c water, includes the reserve tomato juice if using canned tomatoes
- 3/4 t kosher or sea salt
- ¾ c red lentils
- 3 ½ c cooked chickpeas (2-15 oz cans, washed and drained if using canned)
- ½ c dry millet (or could use rinsed and soaked quinoa, couscous, or 1 c cooked brown rice)
- 1 -2 T fresh lemon juice to taste
- Additional spinach or other greens to stir in at end, and fresh cilantro or parsley to serve
- Place onions into a large hot Dutch oven or stock pot with 2 T water. Saute’ until onion has softened and is translucent.
- Add garam masala, cinnamon, cardamom, and cumin.
- Mix well and cook for another minute (keep this pot, as you’ll add everything back into it)
- Add remaining sauce ingredients into blender, along with onion mixture. Blend, adding additional water to thin if necessary.
- Add lentils, millet, and chickpeas, along with reserved tomato liquid and additional water, equaling 1 ½ c.
- Pour in ¾ of the sauce mixture, reserving the remaining to be poured in at the end. Bring to a boil, and reduce heat to low and simmer for about 30 minutes.
- When millet and lentils are tender, stir in the remaining sauce, additional greens (if desired), and fresh lemon juice. Heat until warmed throughout, about 3 minutes (making sure you don’t overcook and lose the green nutrients).
- Serve with a beautiful side salad. This is great the next day and even cold!
Jessica Meyers Altman
Associate Professor of Whole Food Nutrition & Living
"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has." Margaret Mead
Garden Fresh Foodie blog: www.gardenfreshfoodie.com