AuthorSelina RoseCategoryMains & SidesDifficultyBeginnerSalads can be more than just leafy greens. Combining lentils and millet together make the base for a great vegetable salad. The best part is that it keeps in the fridge (in an sir tight container) for up to one week, and doesn’t need to be refrigerated if you take it to work with you during the day.
Boil 1¾ cups of water in a small pot and add millet grains and a pinch of sea salt. Cook on medium heat for 25 30 minutes until water is absorbed and millet is cooked thoroughly
Once millet is cooked, set aside to cool to room temperature.
Meanwhile, cook puy lentils in 2 cups of water for 25-20 minutes over medium heat until lentils are cooked thoroughly. Note: the shells on the outside of the lentils will crack open when they’re cooked through. Allow lentils to cool to room temperature.
Chop shallot, cherry tomatoes and olives and add them to a large mixing bowl with the grated zucchini. Once millet and lentils are cooled, add them to the mixing bowl and
dress with basil, oregano, lemon juice, olive oil, salt and pepper.
Mix thoroughly and serve warm or cold
Ingredients
Directions
Boil 1¾ cups of water in a small pot and add millet grains and a pinch of sea salt. Cook on medium heat for 25 30 minutes until water is absorbed and millet is cooked thoroughly
Once millet is cooked, set aside to cool to room temperature.
Meanwhile, cook puy lentils in 2 cups of water for 25-20 minutes over medium heat until lentils are cooked thoroughly. Note: the shells on the outside of the lentils will crack open when they’re cooked through. Allow lentils to cool to room temperature.
Chop shallot, cherry tomatoes and olives and add them to a large mixing bowl with the grated zucchini. Once millet and lentils are cooled, add them to the mixing bowl and
dress with basil, oregano, lemon juice, olive oil, salt and pepper.
Mix thoroughly and serve warm or cold
