Curried Red Lentils & Millet: free of gluten/soy/sugar/oil

I recently bought millet to cook with for the first time, and this dish was a perfect introduction. I love lentils and wanted to make something without gluten, soy, sugar, and oil - I succeeded. This easy and quick recipe has been adapted from The Way of Happy Woman.

Ingredients:

• 2 cups of water for cooking
• 1/2 cup organic red lentils 
• 1/2 cup organic millet 
• 1 tbsp. curry powder 
• a pinch of sea salt (I used Pink Himalayan)
• 1 inch organic ginger, finely grated
• organic dulse
• optional: garlic, onion, nutritional yeast, kombu

Preparation:

1. Rinse the lentils and place them in a pot 
2. Rinse the millet and add it to the lentils.
3. Put 2 cups of water in the pot. 
4. Add ginger, curry powder, salt (garlic, onion, and/or kombu if you're using them).
5. 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.**
6. Let it all sit for 5 minutes. 
7. Sprinkle on dulse (and nutritional yeast if desired)

When it was done the lentils were really soft and the millet was a little crunchy - great textures.

I didn't use garlic or onion and I have to say it was a little bland. It also would have been good with some steamed veggies (like kale, carrot, or broccoli), tamari, amino acids, or tahini.