Millet and Lentil Stew with Carrots and Parsley

A hearty, one-pot stew with nutty millet, protein-rich lentils, and seasonal carrots, finished with fresh parsley for brightness.

Cuisine: American

Category: Vegetarian

Prep: 15 minutes. Cook: 40 minutes.

Serves 4.

Ingredients

• 1 cup, rinsed millet
• 1 cup, rinsed brown lentils
• 4 cups vegetable broth
• 2, diced carrots
• 1 stalk, diced celery
• 1, diced onion
• 2 cloves, minced garlic
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1/4 cup, chopped fresh parsley
• 1/2 tsp salt

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and cook for 5 minutes until golden.
2. Step 2: Add 2 minced garlic cloves, 2 diced carrots, and 1 diced celery stalk. Cook for 5 minutes until vegetables begin to soften.
3. Step 3: Stir in 1 cup rinsed millet, 1 cup rinsed brown lentils, 4 cups vegetable broth, 1 tbsp tomato paste, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low and simmer for 35 minutes.
4. Step 4: Stir in 1/4 cup chopped fresh parsley and serve immediately.