Spinach Lentil Chickpea Masala With Millet
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
This fragrant lentil chickpea masala uses a bunch of Indian spices and makes a fast and easy weeknight meal, that's even better the next day as leftovers for lunch.
  • For sauce:
  • 1½ cups minced red or yellow onion
  • 2¼ tsp garam masala (common Indian spice)
  • ½ tsp cinnamon
  • ½ tsp cardamon
  • ¾ tsp cumin
  • ¼ tsp red chili flake
  • 3 cups of diced tomatoes (fresh) or 1 quart plus 1 pint canned tomatoes, juice poured off and reserved to be added to cooking water
  • 5 cups packed spinach or other in-season green like swiss chard
  • 6 good size cloves of garlic or 3 tbsp minced garlic (or can use ½ cup in-season garlic scapes)
  • 1½-2" knob of fresh ginger (about 2 tbsp)
  • ⅓ tsp fresh peppercorns (or ground black pepper to taste)
  • 1½ tbsp apple cider vinegar
  • 1½ cups water (or more to create a thin sauce)
  • For Stew:
  • 1½ cup of water, includes the reserve tomato juice if using canned tomatoes
  • ¾ tsp kosher or sea salt
  • ¾ cup red lentils
  • 3½ cups cooked chickpeas (2-15 oz cans, washed and drained if using canned)
  • ½ cup dry millet (or could use rinsed and soaked quinoa, couscous, or 1 cup cooked brown rice)
  • 1-2 tbsp fresh lemon juice to taste
  • Additional spinach or other greens to stir in at end, and fresh cilantro or parsley to serve
  1. Place onions into a hot dutch oven or stock pot with 2 tbsp water. Saute until onion has softened and is translucent. Add in garam masala, cinnamon, cardamon, and cumin, mix well and cook for another minute (keep this pot, as you'll add everything back into it).
  2. Add remaining sauce ingredients into blender, along with onion mixture. Blend, adding additional water to thin if necessary.
  3. Add lentils, millet, and chickpeas, along with reserved tomato liquid and additional water, equalling 1½ cups. Pour in ¾ of the sauce mixture, reserving the remaining to be poured in at the end. Bring to a boil, and reduce heat to low and simmer for about 30 minutes.
  4. When millet and lentils are tender, stir in remaining sauce, additional greens (if desired), and fresh lemon juice. Heat until warmed throughout, about 3 minutes (making sure you don't over cook and lose the green nutrients).
  5. Serve along side a beautiful salad. This dish is great the next day and even cold!
Recipe by Garden Fresh Foodie at http://www.gardenfreshfoodie.com/main-dishes/spinach-lentil-chickpea-masala-with-millet/