Ingredients: 


1 cup of red split lentils, soaked
I cup of millet, rinsed
1 bay leaf
1 tsp grated root ginger
½ tsp turmeric
½ tsp ground fenugreek
1 heaped tsp garam masala
1 pinch of cayenne pepper
3 small leeks, finely sliced
2 handfuls of spinach, chopped
2 tbsp sunflower seeds
2 inch piece of kombu

Directions:
Rinse the lentils and put them in a pan with 1 1/2 cups of water and kombu. Bring to the boil and skim off any foam. Turn down the heat, add the bay leaf, ginger, turmeric, cayenne pepper and fenugreek and simmer for 20 minutes. Add the garam masala and cook until the lentils have broken down. Meanwhile, cook the millet in water (2 parts water, 1 part millet) until all the water has been absorbed. Steam the leeks until almost cooked then add the spinach and steam until soft. Put the cooked millet in a gratin dish, layer on the spinach and leeks and then the cooked lentils. Top with sunflower seeds and bake in the oven at 400° for 20 minutes. And enjoy!