Preheat your oven to 425°F / 220°C. Lightly grease a large baking sheet.
Cook the millet: In a medium saucepan, bring 2½ cups of water to a boil.
Stir in the millet, reduce the heat to a simmer, cover, and cook for 15-20 minutes, or until the water is absorbed and the millet is tender. Fluff with a fork and set aside.
Roast the vegetables: While the millet cooks, spread the torn oyster mushrooms and sliced red onion on the prepared baking sheet.
Drizzle with 4 tsp. (20 ml) olive oil, sprinkle with 2 Tbs. fresh thyme, salt, and pepper.
Toss to coat evenly and roast for 20 minutes, until the mushrooms are browned and crispy at the edges.
Prepare the vinaigrette: In a small bowl or jar, whisk together all the dressing : 2 Tbs. olive oil, apple cider vinegar, maple syrup, soy sauce, 1 Tbs. fresh thyme, minced garlic, and Dijon mustard.
Assemble the bowls: In a large bowl, combine the cooked millet, rinsed lentils, and half of the thyme vinaigrette.
Toss well.
Divide the millet mixture among four bowls, top with the roasted mushrooms and onions, and drizzle with the remaining dressing.
Garnish with tamari pumpkin seeds before serving.
