Lentils and Millet Casserole

Czech name: Čočkový prejt s jáhly

Written by Denisa Bartosakova

Czech ancestors did not know nutritional supplements, nor detoxification procedures, and they still did not have any digestive issues like many of us. Their diet, which included a lot of legumes and grains, had a huge credit for it. Try them, like in this delicious mix of lentils and less ordinary millet grains, which is typical for South Moravia, which is situated in the eastern part of the Czech Republic and is also well-known for the production of good wine. 

Lentils originally come from Western Asia. Nowadays, the majority of the world’s production comes from Canada, India, and Turkey. It has the third highest content of proteins from all plants, right after soya beans and cannabis. It also contains plenty of vitamins and minerals, such as magnesium, calcium, and phosphorus.

For more information about the South Moravian Region, from which this recipe comes, click here.


1 cup lentils
1 cup millet grains
1 large onion
1/2 cup vegetable oil (1/4 cup – frying, 1/4 cup – greasing)
ground black pepper and salt to taste
1 tsp marjoram
1 tsp caraway seeds


Firstly, thoroughly rinse the lentils, and then give the lentils a bath in cold water for a few hours. Next, boil the lentils halfway so they are not fully soft, approximately 15 minutes. Then add the millet grains, which have been sorted and rinsed with boiling water twice. After mixing together, boil until the lentils and millet are soft, approximately another 15 minutes. Chop the onion and fry it with lard (goose lard is recommended), and mix it with pressed garlic, pepper, salt, marjoram, and last but certainly not least, ground caraway seeds. (You can use an electric coffee grinder for grinding.) Next, it is time to mix everything together well. Lastly, grease the roasting pan and fill it with the prepared mixture and bake in a preheated oven at 355F for approximately 25 minutes.

You can serve it with white bread or dinner rolls and pickled vegetables.

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