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1/2 cup millet, rinsed
1 1/4 cup boiling water
1/2 cup French lentils, picked over and rinsed
2 cups water
Olive oil to taste
1 large heirloom tomato, medium diced
1 lemon, zest and juice
flat-leaved parsley, chopped
2 green onions, chopped
Salt and freshly ground pepper to taste
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