Lentils are a great source of insoluble and soluble fibre. Making them fabulous for preventing constipation and reducing high cholesterol.

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Ingredients

1 cup brown lentils
1/2 cup millet
2 brown onions
1/2 cup brussel sprouts. Cleaned and cut in halves
3 carrots
1 tsp Himalayan salt or sea salt
2 teaspoon turmeric
2 cups water

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Method

Clean, wash the lentils and place it in a pot with brussel sprouts and water to boil without lid for 30 minutes on low heat.

Clean the onion and cut them into crescents, then  place it into another pot.

Clean and slice the carrots. Add them to the onions.

Wash the millet and add to the carrots. Toast millet for 4 mins to release a nutty fragrance and until slightly browned.

Add the millet and vegetables to cooked lentils.

Cook a further 15 – 20 minutes on low heat. 5 minutes before it is ready add the salt and turmeric.

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Serves: 4 people