Lentil and millet bake - recipe
Regional speciality Southern Moravia
Cooking time:60 min
Our forebears didn't have vitamin supplements or detox cures, but had fewer stomach and gut complaints than many people today. Their diet was largely responsible for this, their everyday dishes containing many grains and pulses. So let's try and eat like them, starting with a delicious marriage of commonplace lentils with less usual millet.
Ingredients:
| 200 g lentils 200 g millet 1 large onion 100 g fat, preferably goose fat |
ground pepper salt marjoram crushed caraway seeds |
Instructions:
Rinse the lentils thoroughly and soak for several hours in cold water. Then cook until they just begin to turn soft. At this point you should add millet which has been blanched twice in boiling water. Cook until soft. Fry a chopped onion in the fat and mix in a clove of crushed garlic, ground pepper, crushed caraway seeds and salt, then add this to the lentil and millet mixture. Mix well. Grease a baking tray and create a loaf from the mixture. Bake in a hot oven for around 25 minutes at 180 °C.
Side dish:
bread or rolls, pickled vegetables
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