1-2 cups of dry brown lentils
1 box of frozen ratatouille (I get mine at schwans.com)
1 can of diced tomatoes, undrained
1 mushroom bouillon cube
1 cup of uncooked millet
Boil the lentils in water with basil and parsley until soft, about 30-40 minutes.
I have no clue how long to tell anyone to cook the millet as I just washe'd it off and cooked it with loads of water, garlic powder and a mushroom bouillon cube in the microwave.
Drain the lentils and put into a large, oiled frying pan. Add ratatouille, canned tomatoes, garlic powder, a bit more dried basil and stir till well blended. Keep on low heat for about 10 minutes then add a splash of balsamic and continue cooking for another 5-10 minutes.
Drain millet and add a little vegan margarine and some vegan parmesan to it.
You can serve this with the lentil mixture on top of the millet or side by side. I also like to serve it with buttered, crusty vegan french bread slices.
I would encourage anyone to experiment with this to make it your own. But my family really likes it.