Sorghum and Lentils with Sundried Tomatoes, Spring Onions and Almonds
Photography by Kelly Gibney.
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.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more wholefood recipe inspiration head over to her blog, bonnie delicious or look out for her recipes inside the magazine.
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