Ingredients
SERVES 4
– 400 g of hulled red lentils
– 200 g of sorghum
– 2.2 l of water
– 3 tablespoons of EVOO
– 1 onion peeled and chopped
– 2 teaspoons of ginger root peeled and chopped
– 6 shallots [only the white parts] peeled and chopped
– 1/2 teaspoon of turmeric
– 1 small dry chilli pepper
– 2 teaspoons of coarse salt
– 2 twigs of lemon thyme
–2 tablespoons of EVO
Directions
Soak sorghum for two hours. Then rinse well and cook for 15 minutes from the moment the water boils.
Heat the oil in a saucepan over medium heat. Add the onion, shallots, ginger, chilli pepper and salt. Cook until the onions become transparent and add the turmeric. Add lentils and water. Bring to boil, lower the heat and let it cook until the lentils melt and are soft (about 25/30 minutes). Remove the chilli and pour the soup through a strainer to filter.
Add the hot soup over the sorghum, drizzle with some extra virgin olive oil and serve hot.
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