Millet, Lentil, and Tomato Salad Recipe

Ingredients

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

Directions

1. 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.
2. 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.
3. 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.

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