This dish is a wonderful mix of flavours and textures. Once the grain and lentils are cooked it comes together incredibly quickly. I often cook the lentils and sorghum the night before to make meal prep after work very speedy.
Serves: 4
INGREDIENTS
1 cup sorghum (I used the Ceres Organics brand)
4½ cups vegetable stock
½ cup beluga lentils (can also use French green lentils)
60ml olive oil
3 garlic cloves, finely diced
8 sundried tomatoes, cut widthways into ribbons
½ cup peas
1 spring onion, cut finely
handful slivered almonds
Sorghum is a very old grain that originated in Africa. It has a firm bite similar to brown rice. You’ll find it in health food and organics stores. Brown rice could be substituted in the recipe if you can’t find sorghum.
METHOD
Place the sorghum in a saucepan along with 3½ cups of stock. Bring to a boil before reducing to a simmer. Cook with a lid ajar for 50–55 minutes. The result will be tender with a firm bite.
Place the lentils in a saucepan along with 1 cup of stock. Bring to a boil before reducing to a simmer. Cook with a lid ajar for 15–20 minutes.
Heat the olive oil in a sauté pan over a medium/low heat. Add the garlic and cook very gently, without allowing to brown for 3 minutes. Add the cooked sorghum and lentils. Toss through the sundried tomatoes and peas. Season well.
Remove from the heat and toss through the spring onions and almonds.
Leftovers can be stored in an airtight container in the fridge for two days.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!