Mediterranean Sorghum Lentil Salad (Printable Version)
Hearty sorghum and lentils with crisp vegetables, fresh herbs, and tangy lemon-olive oil dressing.
# What You'll Need:
→ Grains and Legumes
01 - 1 cup dry sorghum, rinsed
02 - 1/2 cup dry green or brown lentils, rinsed
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 medium cucumber, diced
05 - 1/2 small red onion, finely diced
06 - 1/2 cup roasted red bell pepper, diced
07 - 1/4 cup Kalamata olives, pitted and sliced
→ Fresh Herbs
08 - 1/4 cup fresh parsley, chopped
09 - 2 tablespoons fresh mint, chopped
→ Lemon Dressing
10 - 1/4 cup extra-virgin olive oil
11 - 2 tablespoons fresh lemon juice
12 - 1 teaspoon Dijon mustard
13 - 1 garlic clove, minced
14 - 1/2 teaspoon sea salt
15 - 1/4 teaspoon freshly ground black pepper
# How To Make:
01 - Bring 3 cups of water to a boil in a medium saucepan. Add rinsed sorghum, reduce heat to low, cover, and simmer for 45-50 minutes until tender but chewy. Drain excess water and allow to cool completely.
02 - Cover lentils with water in a separate saucepan. Bring to a boil, then reduce heat and simmer for 20-25 minutes until just tender but not mushy. Drain thoroughly and let cool.
03 - While grains cook, halve cherry tomatoes, dice cucumber, finely dice red onion, dice roasted bell pepper, slice olives, and chop parsley and mint. Set aside in separate piles.
04 - Combine olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper in a small bowl. Whisk vigorously until fully emulsified and smooth.
05 - Place cooled sorghum and lentils in a large serving bowl. Add all prepared vegetables, olives, and herbs. Pour dressing over salad and toss gently to coat evenly.
06 - Taste salad and adjust seasoning with additional salt, pepper, or lemon juice if desired. Refrigerate for at least 30 minutes to allow flavors to meld before serving.
# Expert Advice:
01 -
- The combination of textures from chewy sorghum, tender lentils, and crisp vegetables keeps every bite interesting
- You can make it ahead and it actually tastes better after the flavors have time to mingle
02 -
- Make sure the grains cool completely before adding the dressing or the heat will wilt the fresh vegetables
- The salad needs at least 30 minutes in the refrigerator for the flavors to properly develop
03 -
- Spread the cooked grains on a baking sheet to cool them quickly and prevent them from becoming gummy
- Taste the salad after chilling and add more lemon juice or salt if needed since cold mutes flavors