This millet, lentil, and tomato salad recipe is a great dish to eat for lunch, but it's also well received at parties and BBQs. During Winter months, I substitute dried cranberries or pomegranate seeds for the tomato. Like quinoa, millet is a pseudo grain, and it has a fluffy texture and a buttery, roasted flavor. It's high in B vitamins, calcium, iron, potassium, and magnesium.
See the recipe for the salad.
- 1/2 cup millet, rinsed
1 1/4 cup boiling water
1/2 cup French lentils, picked over and rinsed
2 cups water
Olive oil to taste
1 large heirloom tomato, medium diced
1 lemon, zest and juice
2 teaspoons Trader Joe's 21 Seasoning Salute or flat-leaved parsley, chopped
2 green onions, chopped
Salt and freshly ground pepper to taste
- In a small sauce pan, over medium heat, dry roast the rinsed millet until the color darkens and the millet becomes fragrant. Pour 1 1/4 cup boiling water over roasted millet, and cover. Cook for 30-40 minutes or until water is absorbed, and millet is thoroughly cooked. Cool to room temperature.
- Meanwhile, cook French 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.
- Main Dishes