Ingredients:
· 1 cup (180 g) of millet
· 1 cup (200 g) of green lentils
· 2 medium zucchini
· 3 handfuls of fresh spinach
Ingredients for pesto:
· 1/2 of a large avocado
· 2 small cloves of garlic
· 3 tablespoons (45 ml) olive oil
· 1/4 cup (60 ml) water
· Salt, to taste (about 1/4 teaspoon)
· 2 tablespoons lemon juice
· 1 cup (40 g) of fresh basil,
slightly pressed

Preparation:
Boil the lentils - put them in a pot with 3 cups of water, bring to a boil, then reduce the heat and cook for 25–40 minutes, uncovered, until tender. Drain off excess water.
Cook the millet - rinse the millet in a colander, place it in a pot with 2 cups of water or vegetable stock, bring to a boil, then reduce the heat and cover. Cook for 20–25 minutes, until the water is absorbed. Remove from heat, leave covered for 5 minutes and "comb" with a fork.
In a pan, fry the zucchini with salt and pepper in a little oil for 5–10 minutes, until the excess water has evaporated and they are lightly browned. Add the spinach and sauté for another 2–3 minutes, until wilted.

Pesto sauce - in a blender or food processor, combine all the ingredients for the pesto. Blend until smooth and creamy. Taste and add more salt or lemon juice if needed.

Assembly - mix the millet and lentils in a pot and season with salt and pepper. Place the millet and lentil mixture on a plate first. Add the sautéed zucchini and spinach on top. Pour over a generous amount of pesto and serve immediately.

Tip - for extra freshness, add a little grated lemon zest on top. You can make the pesto in advance and store it in the refrigerator for 2–3 days.