1. Add lentils to a medium pot along with of water. Bring to a low boil and then reduce heat to low-medium and simmer uncovered for 25-40 minutes. When lentils are tender, remove from heat and drain water if necessary.

2. At the same time, cook the millet. Rinse and drain in a fine mesh sieve and add to a medium pot. Add water (or vegetable broth), bring to a low boil, and reduce heat to low-medium. Cover with tight fitting lid and simmer for about 20-25 minutes or until the water has been absorbed. Remove from heat and leave lid on to steam for another 5 minutes. Fluff with a fork.

3. Meanwhile, sauté the zucchini in a skillet with a bit of oil, salt, and pepper for about 5-10 minutes, or until much of the water has cooked off. Add a few handfuls of spinach into the skillet and cook until wilted.

4. To prepare the pesto, add avocado, basil, olive oil, garlic, lemon juice, salt and water into a food processor and process until smooth, stopping to scrape down the bowl as necessary. Adjust salt to taste.

5. To assemble, toss the millet and lentils together in one pot and season with salt and pepper. Portion onto plates followed by the zucchini and spinach mixture. Spoon on a generous amount of pesto and serve!