Place Whole Grain Sorghum (1 cup) in a pot and add 3 cups of water. Bring it to a boil, cover, reduce the heat, and let it simmer for 55-60 minutes. Drain the excess liquid. Place it in a large bowl and set aside.
Meanwhile, place French Green Lentils (1/2 cup) in a separate pot and cover it with water. Water should reach at least 2 inches above the lentils.
Add the Garlic (1 clove). Bring it to a boil, cover, reduce the heat, and let it simmer for 15-20 minutes. Drain and set aside.
Make the vinaigrette by mixing Rice Vinegar (3 tablespoon), Extra-Virgin Olive Oil (2 tablespoon), Fresh Dill (1 tablespoon), Fresh Mint Leaves (2 tablespoon), Coarse Sea Salt (to taste), and Ground Black Pepper (1/4 teaspoon) in small bowl.
To make the pilaf: Add in the lentils, Red Seedless Grapes (1 cup), and Feta Cheese (1/2 cup) in the bowl with the cooked sorghum.
Pour in the vinaigrette. Give it a gentle stir to make sure everything is homogenously mixed.
Taste for seasoning (add if necessary), top it off with a couple of fresh mint leaves, and serve.