Warm up your dinner table with our all-natural, vegan Red Lentil Spinach and Sorghum Bowl! Filled with hearty and nutritious ingredients, this is a recipe that you are going to want to include in your monthly menu rotations. Not only is this dish easy to create, but it also contains sorghum, which is one of our favorite grains to cook with. Sorghum is rich in flavor, and it’s also a great nutrition booster because it’s a good source of whole grains and protein, which will help satiate while providing exceptional flavors. This makes sorghum the perfect grain to have in your kitchen, as you can batch cook it, store it, and add it to soups, salads, or muffins later on in the week.
While sorghum is a great ingredient in this recipe, the addition of turmeric offers another show-stopping nutrition punch. Curcumin, an active ingredient in turmeric, displays both anti-inflammatory and antioxidant properties, which gives it the potential to be considered in the development of cancer preventive strategies and applications in clinical research (1). Antioxidants also help strengthen body cells and tissues to become more resistant to dysfunction, disease, anti-aging, or free radical damage (2). So go ahead and enjoy all of the nutrition benefits that this dish offers–we promise that you won’t be disappointed!
Red Lentil Spinach and Sorghum Bowl
- 1 tablespoon olive oil
- ½ cup onion, diced
- 2 garlic cloves, minced
- 6 ounces baby spinach
- ¼ teaspoon kosher or sea salt
- 1 cup whole grain sorghum, cooked (follow package directions)
- ¾ cup red lentil dip
- 1 parsley sprig (optional to garnish)
- 3 cups water
- 1 cup red lentils
- ¼ cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- ½ teaspoon cumin
- ½ teaspoon thyme
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt
- ½ teaspoon turmeric
- ½ teaspoon chopped chives (optional)
- Medium size saute pan
- Medium size saucepan
- Food processor
- Rubber spatula
- In a medium size saute pan over medium heat, add olive oil and onion and saute for 3-4 minutes until the onions are translucent.
- Add garlic and saute until lightly brown, then add spinach and saute until wilted, or about 2 minutes.
- Mix in the cooked sorghum and heat until the mixture is warm.
- Sprinkle with sea salt, top with red lentil dip, and garnish with a parsley sprig, if desired.
- In a medium saucepan, add water and bring it to a boil. Add red lentils and lower heat to a simmer for 10 minutes, or until lentils are soft. Drain the lentils with a strainer and rinse well. Set aside.
- In a food processor, add lentils, olive oil, red wine vinegar, cumin, thyme, garlic powder, sea salt and turmeric. Blend until smooth, while periodically scraping the sides with a rubber spatula to remove any lumps.
- If desired, garnish with chopped chives.
*Sprinkle with fresh lemon juice, if desired.
*You can substitute the sorghum with your favorite whole grain such as freekeh
, quinoa, brown rice, wild rice.
*Disclaimer: Triad to Wellness is a consultant for the Sorghum Checkoff and Freekeh Foods, however we were not compensated for this recipe. All opinions are our own.
Serving size: 1 cup Calories: 324 calories, Fat: 18 grams, Saturated fat: 2 grams, Carbohydrates: 30 grams, Sugar: 3 grams, Sodium: 350 milligrams, Fiber: 8 grams, Protein: 13 grams, Cholesterol: 0 milligrams
(1) Curcumin content of turmeric and curry powders. Tayyem RF, et al. https://www.ncbi.nlm.nih.gov/pubmed/17044766
(2) Kusano, C., Ferrari, B. Total Antioxidant Capacity: a biomarker in biomedical and nutritional studies. Journal of Cell and Molecular Biology. 7(1): 1-15, 2008. http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.569.4404&rep=rep1&type=pdf