Ingredients

• 1 cup whole sorghum, rinsed and drained
• Kosher salt and freshly ground black pepper
• 3/4 cup dried sprouted lentils, rinsed
• 2 tablespoons extra-virgin olive oil
• 2 stalks celery, chopped
• 1/2 medium onion, chopped
• 1 clove garlic, finely chopped
• 1 cup fresh baby spinach leaves
• 1/4 cup chopped fresh herbs, such as thyme, sage and parsley

Instructions

1. Bring the sorghum and 3 cups water to a boil in a medium saucepan over high heat. 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.
2. Meanwhile, put the lentils in a medium saucepan with enough water to cover by about 3 inches; bring to a boil. Reduce the heat to low and simmer, uncovered, until tender, 25 to 30 minutes; drain.
3. Heat the oil in a medium skillet over medium heat. Add the celery and onion and cook until softened, about 8 minutes. Stir in the garlic; cook for 1 minute. Stir in the cooked lentils; season with some salt and pepper. Add the lentil mixture, spinach and herbs to the sorghum; toss to coat. Serve.