This lentil sorghum salad is packed with protein and fiber.
1/2 cup sorghum, uncooked
1/2 cup lentils, uncooked
3 medium carrots, diced
1/2 cup slivered mint
3 tablespoons fresh lemon juice
2 tablespoons tahini
2 tablespoons minced red onion
1/8 teaspoon sea salt
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.
If possible prepare this salad at least 4 hours before you plan to serve it so the flavors have time to mingle and develop.