Lentils and Millet with Silverbeet, Tahini Sauce

Traditionally this lovely Lebanese dish is made with rice rather that Millet. I have to say I prefer it with millet, it has a little more texture. Millet is a seed that is eaten as a grain and is great for you. It is full of minerals, vitamins, serotonin, it's also alkaline and easy to digest. This is very satisfying as a meal on its own, as a side or as part of a huge spread. It can be served hot or at room temperature.

 LENTILS AND MILLET 

Serves 6 as a meal 8 as a side

INGREDIENTS

2 cups of millet

1 cup of french lentils

3 cups of water

2 large onions cut into rings

1/4 of a cabbage thinly shaved

3 tsp salt of good quality sea salt

olive oil

DIRECTIONS

Soak the lentils and millet for 8 hrs, drain and rinse then place in a heavy pot (a cast iron enamel pot if you have one) with the three cups of water and the lid on. Bring to a rolling boil and then reduce to a medium flame. Meanwhile cook the onions in a frypan with a couple of slugs of olive oil on a medium to high heat, tossing regularly with tongs until brown and a bit charred (about five minutes). Put aside. In the same pan (don't wash it you want the flavour from the onions) cook the cabbage the same way. After fifteen minutes the millet and lentils should of absorbed most of the water. Turn off heat and quickly add the salt, a good slug of olive oil and the cabbage. Mix well with a fork then put the lid back on for further fifteen minutes (there will be enough heat and steam to finish the cooking process without the flame on). Place on a serving plater and top with onions.

Serve with the tahini sauce or yogurt and a salad. Or as part of a banquet. It's also pretty good with some fried haloumi on top and a big green salad.

TAHINI AND SILVERBEET SAUCE

INGREDIENTS

1/2 cup of tahini

1 garlic clove

 juice of 1/2 -1 lemon to taste

4 silverbeet leaves (stems removed)  washed and roughly chopped 

1/2 tsp good quality sea salt

olive oil 1/4-1/2 cup of water

DIRECTIONS

Place the silverbeet, garlic, salt and lemon and a bit of olive oil and blitz in the blender for a second. Add the tahini and slowly add the water till desired consistency. Adjust  seasoning if needed. Place in a bowl and top with nigella seeds and olive oil.

VARIATION

If your not vegan this sauce is best with a couple of tbsp of natural yogurt stirred in at the end.

Enjoy!