Sorghum and Lentil Salad with Mint

Rose McAvoy

Filling sorghum and lentils make this a substantial salad even in small servings. Diced carrots provide color and crunch. Fresh mint and a simple dressing lightens and brightens these otherwise heavy ingredients with a summery zest.

Print Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Course Side Dish

Cuisine American

Calories 121 kcal

Ingredients

½ cup sorghum uncooked
½ cup lentils uncooked
3 medium carrots diced
½ cup slivered mint
3 tablespoons fresh lemon juice
2 tablespoons tahini
2 tablespoons minced red onion
⅛ teaspoon sea salt

Instructions

Place the sorghum in a 3 quart pan with around 4 cups of water. Bring the water to a boil then reduce heat to medium low, cover, and simmer for 50 minutes then add the lentils and continue to cook at a lively simmer for an additional 15 minutes or until the lentils are tender and no longer crunchy.
Drain the water from the sorghum and lentils through a fine sieve and rinse with cold water. Give the sieve a few gentle shakes and allow the grains to remain in the sieve to cool and drain as much water as possible.
When they are no longer dripping transfer the sorghum and lentils to a medium bowl. Add the remaining ingredients, stir to combine, then cover and refrigerate until ready to serve.

Notes

If possible, prepare this salad at least 4 hours before you plan to serve it so the flavors have time to mingle and develop.
Serving size is approximately ½ cup.