Sorghum Salad with Sprouted Lentils and Shiitake Mushrooms

This main-dish salad is as tasty as it is good for you. Hearty whole grain sorghum powers up the dish, which we've amped up with calcium-rich spinach and easy-to-digest sprouted lentils. We've also lightened up this recipe by loading up on veggies and using olive oil, a heart-healthy fat.
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  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 10 min
  • Cook: 1 hr
  • Yield: 8 servings
  • Nutrition Info
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1 cup whole sorghum, rinsed and drained

Kosher salt and freshly ground black pepper

3/4 cup dried sprouted lentils, rinsed

2 tablespoons extra-virgin olive oil

2 stalks celery, chopped

1/2 medium onion, chopped

1 clove garlic, finely chopped

1 cup fresh baby spinach leaves

1/4 cup chopped fresh herbs, such as thyme, sage and parsley


  1. Bring the sorghum and 3 cups water to a boil in a medium saucepan over high heat. Reduce the heat, cover and simmer until the sorghum is tender and the water is absorbed, 50 to 60 minutes; season with salt and pepper. 
  2. Meanwhile, put the lentils in a medium saucepan with enough water to cover by about 3 inches; bring to a boil. Reduce the heat to low and simmer, uncovered, until tender, 25 to 30 minutes; drain. 
  3. Heat the oil in a medium skillet over medium heat. Add the celery and onion and cook until softened, about 8 minutes. Stir in the garlic; cook for 1 minute. Stir in the cooked lentils; season with some salt and pepper. Add the lentil mixture, spinach and herbs to the sorghum; toss to coat. Serve.