Añadir, por encima, rúcula.

  • Level

  • Servings



  • 150 g of peeled millet
  • 500 g of mineral water
  • 300 g vegetable broth
  • The stir fry:

  • 60 g of cooked Castilian lentils
  • 450 g dried onion
  • 450 g de cebolla seca
  • 400 g of grated tomato
  • 100 g carrot
  • 100 g of zucchini
  • 15 g smooth olive oil
  • 10 g de red wine
  • 4 g salt
  • 2 g ground black pepper
  • The cake dough:

  • 240 g of cooked Castilian lentils
  • 300 g of cooked millet
  • 411 g of stir fry
  • 3 g salt
  • Emplating:

  • 10 g arugula


  • Millet:
    In a bowl wash the millet with water. Rub with gentle movements to remove impurities. Repeat the above process 5 times. Cook the washed millet with the vegetable stock from cold and covered for 25 minutes. Cool. It is important that the millet has to be very dry.
  • The stir fry:
    Peel and cut all the vegetables into brunoise (dice of 0.5 cm). In a frying pan, fry the onion with the garlic until golden brown. Deglaze with wine. Add the tomato and cook for 15 minutes. Add the remaining vegetables and fry. Season . Off the heat, add the cooked lentils and stir.
  • The cake dough:
    Knead the millet with the lentils and salt. Roll out the dough on a baking sheet lined with parchment paper. Make a rectangle. Incorporate the sauce on top of the dough.
  • Emplating:
    Bake the cake at 180ºC for 5 minutes. Add arugula on top.

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