This meal is an excellent source of protein, complex carbohydrates, folate, thiamin, vitamin C, iron, magnesium, potassium, phosphorus, copper, zinc, manganese, lycopene, fiber and other beneficial nutrients.
Okra is a delicious vegetable. I eat it at least every other week, sometimes even every week. It is great for tomato sauces because its naturally occurring slime thickens them so that there is no need to add any flour to them.
Millet is gluten-free. It is also alkaline and easy to digest.
Serves two hungry people with some leftovers for next day one lunch serving.
1 package okra,
1 cup dry millet,
3 cups cooked lentils (about 1.3 cups dry),
3 large tomatoes,
6 cloves garlic,
1 teaspoon ground cumin,
1 teaspoon ground coriander,
1 tablespoon ground paprika,
1 tablespoon coconut oil (for frying),
A pinch of sea salt (for cooking millet and lentils).
Rinse the millet well and cook it in 2.25 cups of water with a little bit of sea salt until all water is absorbed, i.e. about 20 minutes (see: Learn to Cook – Grains).
If you do not have any pre-cooked lentils (I always recommend to cook large amounts of legumes in advance, divide them into small portions and freeze them in glass containers for your convenience), soak them for 4 hours in cold water or for 2 hours in hot water, rinse and cook in water that reaches just below their surface, with a little bit of sea salt, until soft (see: Learn to Cook – Legumes).
Chop the onion finely and fry in coconut oil, in a stainless steel skillet or pot. Blend the tomatoes with garlic and pour them into the same pot. Add the spices, stir well with a wooden or bamboo spoon (I do not recommend using plastic, especially for hot food) and cook on a low flame. This is a version for busy people. If you have time, you may peel and chop the tomatoes and press the garlic. It tastes nicer the slow way.
Cut the okra into small pieces, add to the sauce and cook until soft, i.e. about 15 minutes. Add the lentils for just enough time to heat them up, and serve.