© Jane Stanchich

Creamy, golden, savory delicious- any time of the year, but especially Autumn, when millet is most healing for the stomach, spleen, pancreas. Therefore, this soup is excellent for blood sugar levels and digestion!

 “Let Food Be Thy Medicine” -Hippocrates

This soup may be boiled or pressure cooked- it is creamier and more warming when pressure cooked.

  • 1/2 cup millet, rinsed
  • 1/2 cup red lentils, rinsed
  • 5 cups water
  • 2 teaspoons olive oil or untoasted sesame oil
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1/2 teaspoon sea salt
  • 2 cups water
  • 4 shiitake mushrooms, soaked, diced
  • 3 stalks celery, diced
  • 2 parsnips, diced
  • 3 carrots, diced
  • Approx. 2 cups more water
  • ¼ cup sweet white miso or chickpea miso/ to taste
  • 1 Tbls. raw scallions or parsley

Rinse millet and lentils. In a bowl, soak them together in 4 cups water for 8 hours. Keep soak water.

Place oil in a large 3 quart soup pot. Warm the oil. Saute the onions and garlic in the oil for five minutes. Add in the soaked millet, lentils and bay leaf. Stir. Add sea salt. Bring to boil, reduce heat, then simmer for 30 minutes, covered. This creates the base of the soup. (If Pressure Cooking, put these ingredients in the PC, and cook the same. To finish: Open PC properly and proceed with the recipe with lid ajar.)

Add the remainder of vegetables and more water- to the thickness you desire. The soup should be thin enough to cook the vegetables. Stir. Let simmer covered for 15 more minutes or until the vegetables are tender. Remove bay leaf. Melt miso in a small cup with some added soup. Stir. Lower the heat. Add the miso to the soup. Simmer 3 minutes. Taste and adjust the flavors as you wish. Serve warm. Garnish with raw scallions or parsley.  Very satisfying and sustaining! And the color!

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