WONDERGRAIN SORGHUM AND LENTIL SOUP ENJOY DAN:

         WONDERGRAIN SORGHUM AND LENTIL SOUP by CHEF DAN:

Serves 6

INGREDIENTS:

1 tablespoon olive oil

1/2-cup onion, chopped

1 carrot, sliced

1 teaspoon salt

2 garlic cloves, minced
1 cup dried brown lentils

1/2-cup uncooked Wondergrain sorghum

1 (10.5 Oz) can ROT*TEL diced tomatoes

8 cups vegetable stock

1/2-teaspoon EACH turmeric, ground coriander, cumin, and garam masala

1/4-teaspon black pepper

1 jalapeno, seeded and thinly slice, (optional)

Garnish Mexican sour cream and dried mint

DIRECTIONS:

1.   Heat oil in a skillet over medium-heat and when sizzling.

2.   Add onion, carrots, salt, and sauté for 4 minutes.

3.   Add garlic and sauté for 1 minute.

4.   Add Wondergrain sorghum, and next 8 ingredients.

5.   Increase heat and bring to a boil.

6.   Reduce heat, cover and simmer 20 minutes.

7.   Add the lentils and cook until Wondergrain is tender with a bite (grain will not be soggy).

8.   Simmer for about 50 minutes.

9.   Adjust salt and pepper to taste.

TO SERVE:

Drop a dollop of Mexican sur cream at the center of the soup and sprinkle with dried mint.

ENJOY DAN:                                                              FOR THE LOVE OF FOOD!!