Prep time: 10 min
Cook time: 1 hr


½ cup millet, rinsed
1¼ cups boiling water
½ cup lentils, rinsed
2 cups water
Olive oil to taste
1 large heirloom tomato, diced
1 lemon, zest and juice
2 tsp. parsley, chopped
2 green onions, chopped
Salt and pepper to taste


In a small saucepan, over medium heat, dry roast the rinsed millet until the color darkens and the millet becomes fragrant.

Pour 1¼ cups boiling water over millet. Cover and cook for 30–40 minutes or until water is absorbed and millet is thoroughly cooked. Cool to room temperature.

Meanwhile, cook lentils in 2 cups of water for 30–40 minutes over medium heat, or until lentils are thoroughly cooked. Add any necessary water, and drain any extra water once lentils are cooked. Cool to room temperature.

In a large bowl, toss millet and lentils in olive oil. Add tomatoes, lemon zest and juice, seasoning, and green onions. Salt and pepper to taste.