Millet & Lentil Polenta with Roasted Veggies

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This recipe uses pseudograin (a seed that acts like a grain) millet and lentils instead of ground corn meal for a mineral- and protein-packed base that’s very similar to polenta. I topped it simply with the roasted vegetables I happened to have in my fridge this week, so feel free to use use what you’ve got instead of the vegetables listed below.

Topping it all off with a squeeze of lemon and some fresh chopped herbs, you’ve got an easy, cozy, and fresh springtime meal that’s great for the fluctuating temps.

Millet + Lentil Polenta (Fauxlenta) with Roasted Vegetables

Serves 3-4

Ingredients for the Fauxlenta

  • 1/2 cup millet, soaked for at least 2 hours or overnight, then drained
  • 1/2 cup red lentils, soaked for at least 2 hours or overnight, then drained
  • 3 to 4 cups chicken or vegetable broth
  • Salt, to taste

Ingredients for the vegetable topping

  • 1 bunch asparagus, woody ends snapped off
  • 4 medium carrots, scrubbed well and roughly chopped
  • 1/2 medium cauliflower, cut into florets
  • 1 shallot, cut into half moons
  • Avocado or olive oil
  • Salt, to taste
  • 1/2 lemon
  • Chives or other fresh herbs to garnish
  • Optional add on: a poached or fried egg or BBQ chickpeas

Method

1. Heat oven to 400°F.

2. To cook the “polenta”, combine the soaked millet and red lentils in a medium saucepan. Cover with broth and bring to a boil over a medium-high heat. Once boiling, reduce to a simmer, and place a lid on slightly ajar and cook for about 15 to 20 minutes, stirring once or twice. Everything should be softened and stew-like, but most of the liquid should be absorbed. If it’s a little sticky and dry add more broth or warm water. Let stand for 5 minutes.

3. To cook the vegetables, oil 2 baking trays with a thin layer of avocado or olive oil. Arrange one tray with the asparagus and sliced shallot and the other with the carrots and the cauliflower and sprinkle with salt.

4. Place them both in the oven, cooking the asparagus tray for 15-20 minutes, until bright green but golden in spots. Cook the cauliflower/carrot tray for 25-30 until vegetables are tender and golden.

5. Portion millet mixture into bowls.Adjust the vegetable’s seasoning to taste and serve on top of the millet lentil polenta with a spritz of lemon and a sprinkling of chives (or preferred herb) per bowl.

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