SORGHUM SALAD WITH SPROUTED LENTILS AND SHIITAKE MUSHROOMS

Sorghum Salad with Sprouted Lentils and Shiitake Mushrooms image

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.

Provided by Silvana Nardone

Time 1h10m

Yield 8 servings

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 127 calorie, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 163 milligrams, Carbohydrate 21 grams, Fiber 2 grams, Protein 4 grams, Sugar 1 grams