Millet Mung Bean Red Lentil Mix

I made a batch of millet and used it for several recipes. This recipe can be made in 30 minutes or less if the millet and mung beans are prepared ahead of time. The depth of flavors and textures in this dish is will want to make it again and again.

Millet 2:1 ratio of water to millet (about 20 minutes to prepare)

Mung Beans 2:1 ratio of water to beans (takes 30-45 minutes)


2 cups cooked millet

1/2 cup dry mung beans

1/2 cup dry red lentils

1 can of tomatoes (I prefer low salt varieties) (rinse can with 1/2 can of water to get all of the tomatoes out and add a bit more moisture)

1 inch of fresh ginger (peeled and diced)

1 tsp oregano

1 tsp cumin

1 tsp curry

1 tsp cayenne

1 cup nutritional yeast

4 cloves of garlic (diced)

1 red bell pepper (diced)

1 large carrot or 2 small (diced)

1/2 cup onion (diced)

olive oil ... so nothing sticks to the pan

salt and pepper to taste


  • Saute the onion, garlic, vegetables, and spices in a pan with olive oil 

  • Once they soften a bit (about 5-7 minutes depending on the size of your knife cuts) add the can of tomatoes + water, millet, mung beans, and red lentils

  • Stir to combine

  • When most of the moisture is absorbed, add the nutritional yeast and stir to integrate

  • Add salt and pepper to taste 

  • Serve alone, add tofu, or serve as a side dish for a veggie/vegan burger

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