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Topping:
1/2 cup millet
1/2 cup amaranth
2 cups vegetable broth
Extra Virgin Olive Oil
Filling:
1 cup french lentils
2 cups vegetable broth
2 tablespoons Bragg liquid aminos
1 tablespoon extra virgin olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 bunch kale, de-stemmed and chopped
1 bunch collard greens, de-stemmed and chopped
1 cup frozen peas
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1st Keep
 laerkin
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