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.
Loosely based off of the hot rice with cold lemon, basil, and tomato recipe from The Kind Diet. Ingredients 1/2 cup millet, rinsed Directions
Millet, Lentil, and Tomato Salad
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
Loosely based off of the hot rice with cold lemon, basil, and tomato recipe from The Kind Diet.
1/2 cup millet, rinsed