This is such a pretty holiday season salad/side dish. We had it at Thanksgiving and I plan to make it at Christmas too. Serve it warm or room temperature. Either way, it is refreshing and light and a colorful addition to any holiday table!
Make the millet and lentils ahead of time and refrigerate separately until ready to assemble. Or, if making immediately, let the millet and lentils cool for a few minutes and then assemble and serve warm.
1 cup uncooked French lentils (or whatever lentil you like!)
1 cup uncooked millet
1 cup pomegranate seeds
Big handful of fresh parsley
Big handful of fresh chives
The juice of 1/2 to 1 whole lemon
Salt and pepper, to taste
Cook the lentils and millet according to the packages.
Chop the herbs.
Mix the lentils and millet together. Add the pomegranate seeds and herbs. Mix well.
Add the lemon juice, salt and pepper. Taste and adjust. Enjoy!