Moroccan Spiced Lentil & Millet Breakfast Porridge with Roasted Carrot Ribbons & Tahini Swirl

Ingredients

• 1/3 cup millet, uncooked
• 1/4 cup red lentils, dried
• 1 1/2 cups vegetable broth, unsweetened
• 1/4 cup coconut milk, full-fat, unsweetened
• 1/2 tsp ground cumin
• 1/4 tsp ground cinnamon
• 1/2 tsp fresh ginger, minced
• 1/4 tsp turmeric powder
• 1/4 tsp sea salt
• 1 medium carrot, cut into ribbons with vegetable peeler
• 1 1/2 tsp olive oil, for roasting carrots
• 1 tbsp tahini, raw or roasted
• 2 tbsp plant-based milk, unsweetened almond or oat milk
• 1/4 cup sliced almonds, toasted
• 3 pieces dried apricots, chopped
• 1/2 tsp lemon juice, fresh

Instructions

1. 1

   Preheat oven to 400°F. Toss carrot ribbons with olive oil and sea salt. Spread on baking sheet and roast for 12-15 minutes until caramelized and tender, stirring halfway through.

2. 2

   While carrots roast, rinse millet and red lentils under cold water in a fine-mesh strainer.