Spring Tahini Sorghum Lentil Bowl
https://www.sorghumcheckoff.com/recipes/spring-tahini-sorghum-lentil-bowl/

Spring Tahini Sorghum Lentil Bowl is a delicious and nutritious dish that is perfect for a quick and easy meal. The sorghum and lentils are cooked until tender, and then they are combined with arugula, basil, tomatoes, and raspberries. The dressing is made with tahini, lemon juice, garlic, and turmeric, and it adds a delicious flavor to the dish. This recipe is sure to become a favorite in your household!
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Ingredients
Furmano's Recipe- Chef Paul
- 5 cups Furmano's Fully Cooked Sorghum, Drained and Rinsed
- 5 cups Furmano's Fully Cooked Lentils, drained and rinsed
- 4 cups Baby Arugula or Spring Mix
- 1 cup Chopped Basil
- 4 cups Grape tomatoes, halved
- 1 cup Raspberries
- As needed: Tahini Dressing
- 1/4 cup Minced Garlic
- 2 teaspoons Tumeric
- 1/4 cup Lemon Juice
- 1 tablespoon Tahini Paste
- 2 tablespoons Canola Oil
- 1/4 cup Water
- 1/2 teaspoon Salt
- 1/8 teaspoon Black Pepper
Instructions
- Divide Sorghum, Lentil, Arugula, Basil, and Grape Tomatoes into serving bowls
- Place all dressing ingredients in a dressing bottle. Firmly close the lid and shake to emulsify
- Drizzle dressing over bowls and top with Raspberries
- Serve