Ingredients
SERVES 4
– 250 g sorghum previously soaked for 2 hours
– 250 g pumpkins
– 200 g potatoes
– 100 g hulled red lentils
– 1/2 onion
– 6 leaves sage
– 2 rosemary twigs
– 2 teaspoons turmeric
– 1 piece fresh ginger
– 250 ml vegetable broth
– EVOO to taste
– salt to taste
– pepper to taste
Directions
Rinse the sorghum well, and then pour it into a pot with 750 ml of water. Cover with a lid and boil it over low heat for 20 minutes or until the bottom is dry, drain and place on a tray.
Also boil the lentils covered in half a litre of slightly salted water for 30 minutes until they are reduced to a cream (if necessary, add more water). Towards the end carefully mix the turmeric, dissolved first in some of the cream itself, and a tablespoon of oil.
Cut the pumpkin and potatoes into cubes of equal size. Heat 2-3 tablespoons of oil and brown the chopped onion briefly, then add potatoes, pumpkin and a sprinkling of salt. Sauté for 2-3 minutes, then add the vegetable stock, rosemary and sage tied together with kitchen string. After 15 minutes, when the vegetables are almost cooked, add the drained sorghum and lentil cream, stir well and check the salt. Continue for a few more minutes, letting the sorghum mix well with the various ingredients. In the end, eliminate the bunch of herbs.
Remove from the heat, add a mince of pepper and grated fresh ginger (about a teaspoon), stir well and distribute the dish in bowls preferably terracotta completing with a drizzle of oil. Decorate to taste with aromatic herbs or thin slices of ginger.
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