Sorghum Salad with Sprouted Lentils and Shiitake Mushrooms
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 127 calorie
- Total Fat
- 4 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 163 milligrams
- Carbohydrates
- 21 grams
- Dietary Fiber
- 2 grams
- Protein
- 4 grams
- Sugar
- 1 grams
- Total: 1 hr 10 min
- Prep: 10 min
- Cook: 1 hr
Ingredients
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
Directions
- 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.
- 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.
- 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.