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.
Save Recipe
  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 10 min
  • Cook: 1 hr
  • Yield: 8 servings
  • Nutrition Info
Share This Recipe

Ingredients

Directions

  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.
Katie Lee

Chopped Salad

14m Easy 97%
CLASS
Giada De Laurentiis

Giada's Holiday Salad

13m Easy 99%
CLASS
Geoffrey Zakarian

Devilish Egg Salad

11m Easy 99%
CLASS
9m Easy 100%
CLASS