Instructions: In a frying pan fry the garlic, onion, paprika and cumin in some water.

Simmer with a lid on for a couple of minutes. Add the mushrooms and the zucchini and simmer for a few minutes more. Add the shredded spinach, salt and pepper and simmer till the spinach reduces down.

In a separate pot boil the millet and the lentils till cooked. Millet usually takes longer than red lentils so wait for 5 min before adding them. As the millet and lentils absorb the water put in the chopped peeled

tomatoes and the salt. Continue simmering till the millet is tender, adding more water if necessary.

Combine the millet and lentil mix with the spinach. Add tomato puree to thicken. Simmer for another couple of minutes.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.