Ingredients

1/2 cup millet, 1/2 cup red lentils, 1 green spice pepper, 1 red pepper, 7 small tomatoes, 1 teaspoon paprika powder, 1/2 teaspoon chili powder, 1 teaspoon salt, 1/2 teaspoon turmeric powder, 1/2 teaspoon cumin powder, some pepper, some olive oil, some fresh basil and parsley, 1 cup water, 1 handfuls of arugula, 5 olives, 1 tablespoons pomegranate seeds, 1 tablespoon walnuts, 1/2 tablespoon lemon juice

Preparation

Soak the lentils together with the millet in water for about 15-30 minutes, then pour off the water and wash both well.

Cut 4 tomatoes into small cubes, the green spice pepper into thin slices and 1/2 red pepper into small pieces. 

Add some olive oil to a medium hot pan and fry the green spice pepper and the red pepper for 1- 2 minutes. 

Then add the tomato cubes and fry everything for another 3-5 minutes. 

Now add the millet and lentils, add paprika powder, chili powder, cumin powder, turmeric powder and pepper, mix everything well and fry for 2 minutes. 

Pour 1 cup of water over everything and bring it to boil and then simmer on medium heat for about 10-12 minutes until all the water has evaporated.

Garnish it at the end with some fresh basil and parsley.

For the salad wash the arugula, tomatoes and red pepper, halve 3 tomatoes, the olives, cut 1/2 red pepper into small pieces and chop the arugula and the walnuts a little, then put all ingredients together with pomegranate seeds in a bowl, add olive oil, lemon juice, salt and pepper and mix everything well.