Grey clouds loom above the mountains outside; and last night it cooled off so much that I had to close some of the windows for the first time in months. We’ve officially entered into the stretch of late summer.

Here’s one of my favorite (fast) recipes to make when temperatures start to drop. I had it for lunch yesterday and was inspired to share it with you after reading my cyber-friend’s blog last night. She was wondering if anyone had any good recipes for red lentils. I love using red lentils because they cook so quickly (the millet does, too).

Plus, this combo makes a complete protein and digests easily. When friends and students have babies, I often make this meal for the new parents. The husband always asks his wife to e-mail me the next day for the recipe….

So here it is:

Serves 1-2 people a couple of times or 3-4 people one time.

Preparation + cooking time: 30 minutes

• 1/2 cup red lentils
• 1/2 cup millet
• 1 tbsp. curry powder
• a pinch of Celtic sea salt
• 1/4 diced white onion
• 1 inch ginger, finely chopped or pounded in a mortar and pestle
• 1-3 cloves of garlic, finely chopped or pounded
• optional:  1 carrot and/or celery stalk, chopped
• 2 cups of water for cooking

1. Rinse the lentils twice and place them in a pot (stainless steel or glass–not aluminum or anything teflon-y).

2. Rinse the millet and add it to the lentils.

3. Put 2 cups of water in the pot. Add onion, ginger, garlic, curry powder, salt (and other veggies, if you’re using them).

4. Bring to a rolling boil, then cover and summer for about 20 minutes or until the millet looks more translucent, the water is absorbed, and everything is tender. Do not stir.

5. Let it all sit for 5 minutes.

*I like to put it in a bowl and add steamed veggies (like kale or broccoli) and then drizzle everything with olive oil, dulse flakes, and tamari or Bragg’s liquid amino acids. Oh, and sometimes it’s nice to put a little tahini on top of it all, too, and then stir.

What are your favorite red lentil recipes?

P.S. I like to keep all of my grains and legumes in Mason jars (like in the picture). Then they’re beautiful to look at, and they store well.

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(photo credit: you can count on me)

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