Sorghum Salad with Sprouted Lentils and Shiitake Mushrooms

1. 1

   Bring the sorghum and 3 cups water to a boil in a medium saucepan over high heat.

2. 2

   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.

3. 3

   Meanwhile, put the lentils in a medium saucepan with enough water to cover by about 3 inches; bring to a boil.

4. 4

   Reduce the heat to low and simmer, uncovered, until tender, 25 to 30 minutes; drain.

5. 5

   Heat the oil in a medium skillet over medium heat.

6. 6

   Add the celery and onion and cook until softened, about 8 minutes.

7. 7

   Stir in the garlic; cook for 1 minute.

8. 8

   Stir in the cooked lentils; season with some salt and pepper.

9. 9

   Add the lentil mixture, spinach and herbs to the sorghum; toss to coat.

10. 10

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.