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sorghum kosher salt extra-virgin olive oil stalks celery onion clove garlic fresh baby spinach leaves fresh herbs
Viewed: 7 - Published at: 2 years agoIngredients
- 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
Method
- 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.
