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Millet and lentils
May. 6th, 2021 10:00 pmI fell into a nice eating habit late this winter that has kept me quite satisfied while also reducing food prep time.
In the evening, I combine 100 g of millet with 100 g of lentils (that's a half cup of each) and let it soak in 2 cups of water in a small pot overnight. In the morning I bring it (still covered) to a light boil and then reduce to a simmer; when the water is all gone after about 20 minutes (no steam coming out) I turn off the fire and take off the lid. Once it has cooled a little, it's ready to use without getting mushy; by noon I put away any leftovers. (This recipe usually lasts me two days, and it's very roughly half of what I eat.)
By itself, it's an unpleasantly bland combination, but it's *fantastic* for mix-ins. Some bowls I've made recently have used:
- Brine from a jar of kalamata olives and celery leaves
- Lacto-fermented green tomatoes (rinsed), toasted sesame oil, pepitas, ponzu sauce
- Olive oil, pecans, sunflower seeds, pepitas, pecorino romano, capers, salt, and chopped wild greens
- Tekka and olive oil
- Umeboshi paste and arugula
- Caramelized butternut squash, salt, and olive oil
- Curtido, sauerkraut, or some other fermented vegetable and whatever else I feel like throwing in
I just improvise based on what's at hand and voila, a meal is ready in just a couple minutes. A++, would recommend. Only complaint is that it's easy to burn the pot, so... set a timer. :-)
In the evening, I combine 100 g of millet with 100 g of lentils (that's a half cup of each) and let it soak in 2 cups of water in a small pot overnight. In the morning I bring it (still covered) to a light boil and then reduce to a simmer; when the water is all gone after about 20 minutes (no steam coming out) I turn off the fire and take off the lid. Once it has cooled a little, it's ready to use without getting mushy; by noon I put away any leftovers. (This recipe usually lasts me two days, and it's very roughly half of what I eat.)
By itself, it's an unpleasantly bland combination, but it's *fantastic* for mix-ins. Some bowls I've made recently have used:
- Brine from a jar of kalamata olives and celery leaves
- Lacto-fermented green tomatoes (rinsed), toasted sesame oil, pepitas, ponzu sauce
- Olive oil, pecans, sunflower seeds, pepitas, pecorino romano, capers, salt, and chopped wild greens
- Tekka and olive oil
- Umeboshi paste and arugula
- Caramelized butternut squash, salt, and olive oil
- Curtido, sauerkraut, or some other fermented vegetable and whatever else I feel like throwing in
I just improvise based on what's at hand and voila, a meal is ready in just a couple minutes. A++, would recommend. Only complaint is that it's easy to burn the pot, so... set a timer. :-)
