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

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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