|10 min||20 min||2|
|1/2 cup||Millet, dry (rinsed)|
|1 clove(s)||Garlic (minced)|
|1 small||Yellow onion (diced)|
|1 1/2 cup||Red bell pepper (diced)|
|1 cup||Lentils, red, cooked|
|1 dash||Himalayan sea salt|
- Keeps well in the fridge and easily reheats in a saucepan.
- Swapping out ghee for high quality cold extracted olive oil will offer a healthy source of monounsaturated fat.
- Adding yellow and orange bell peppers will create more colour.