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🍽️ Vegetable Stew with Millet and Fennel

98 kcal · 30 min · 4 servings

Ingredients

• 30 g millet
• 1 bulb fennel (1 small fennel bulb)
• 2 dried tomatoes (without oil)
• 100 ml classic vegetable broth
• 1 spring onion
• 3 sprigs mint
• 40 g yogurt (2 tbsp; 0.1% fat)
• salt
• pepper

Instructions

1. 1. Place the millet into a fine-mesh sieve.
2. 2. Rinse the millet under running water.
3. 3. Let the millet drain well in the sieve.
4. 4. Wash the fennel thoroughly.
5. 5. Remove the tough stalks and any wilted leaves.
6. 6. Save a few fresh fennel fronds for garnish if you like.
7. 7. Cut the fennel bulb into four equal quarters.
8. 8. Slice the fennel pieces into very thin strips.
9. 9. Take the dried tomatoes out of the package.
10. 10. Cut the dried tomatoes into narrow strips.
11. 11. Pour the vegetable broth into a pot.
12. 12. Bring the broth to a boil.
13. 13. Add the drained millet to the boiling broth.
14. 14. Add the fennel strips to the pot.
15. 15. Add the tomato strips to the pot.
16. 16. Bring the mixture back to a boil.
17. 17. Reduce the heat to a medium setting.
18. 18. Cover the pot with a lid.
19. 19. Let the dish simmer for 8 to 10 minutes.
20. 20. Wash the spring onions under cold water.
21. 21. Remove the dry ends of the spring onions.
22. 22. Slice the spring onions into very thin rings.
23. 23. Rinse the mint under running water.
24. 24. Shake the mint dry.
25. 25. Pluck the mint leaves from the stems.
26. 26. Finely chop the mint leaves.
27. 27. Place the chopped mint into a small bowl.
28. 28. Add the yogurt to the mint.
29. 29. Mix the mint and yogurt together well.
30. 30. Season the yogurt mixture with salt.
31. 31. Season the yogurt mixture with pepper.
32. 32. Rinse the saved fennel fronds briefly if you plan to use them.
33. 33. Shake the fennel fronds dry.
34. 34. Finely chop the fennel fronds.
35. 35. Stir the spring onion rings into the millet stew.
36. 36. Bring the stew back to a boil briefly.
37. 37. Spoon the stew onto plates.
38. 38. Add a dollop of mint yogurt to the stew.
39. 39. Sprinkle the chopped fennel fronds over the top if available.

Nutrition per serving

• kcal: 98
• Protein: 5 g · Fett/Fat: 1 g · Carbs: 16 g