Step 1

In a Dutch oven cook the first six ingredients (through garlic) over medium-low 15 minutes, stirring occasionally. Add water, 1 to 2 tablespoons at a time, as needed to prevent sticking.

Step 2

Add the next eight ingredients (through paprika). Bring to boiling; reduce heat. Simmer, covered, 30 minutes or until millet is tender.

Step 3

Stir in lemon juice and season with salt. Serve hot with tortillas or rice.