Closet Vegetarian Is Two For Two

In 1985, I remembered a Cordon Bleu chef in London saying, "... and don't chop your herbs as if you are going to feed cows like Mr. Constantine." Little did she know, I used herbs to cover up the bland tasting British culinary plate I was preparing.
Today, the Brits have come a long way. A variety of cookbooks stressing healthy eating, and appealing to the millennium generation is on the front burner.
The WSJ reported on some of the chefs leading the way. Two, Jamie Oliver in his book "Everyday Super Food" offers recipes that promotes healthier indulgences, and Nigel Slater, "A Year of Good Eating" that tells us to pause, smell the roses, and use ingredients that improves our quality of life.
I have tried two of these recipes and they are winners.
                                               Lentils with Couscous 
            ( I used millet, peanuts and mango instead of couscous, pine nuts and apricots)

2/3 cup Lentils, green or brown
1 cup millet, cooked in two cups of stock or water
2/3 cup peanuts, roasted until golden brown, chopped
1/2 cup mango, peeled and chopped
1/2 cup raisins, plumped in 1/4 cup brandy
1 bunch dill, fronds only, chopped
2 teaspoon lemon juice
2 tablespoon olive oil
A few dashes of hot sauce
Salt to taste
Grind, mixed peppercorn to taste

Bring 2 quarts water to a boil. Add lentils, bring back to a boil, reduce heat and simmer for 20 minutes.
Put two cups water in a sauce pan. Add millet and bring to a boil. Reduce heat and simmer until water has almost evaporated. Stir and cover until water has been absorbed.
In a large bowl, mix mango, dill and peanuts.
For dressing, mix lemon juice, oil, salt and peppercorn in a small bowl. Set aside.
Toss lentils with dressing and add to mango, herb and oil mixture. Stir in millet and hot sauce with a fork. Serve on a bed of spinach.