Spring Tahini Sorghum Lentil Bowl



A close-up of a bowl of Spring Tahini Sorghum Lentil Bowl. The bowl is on a white plate, and there is a spoon next to it. The sorghum is cooked and has a light brown color. The other ingredients in the bowl include lentils, arugula, basil, tomatoes, and raspberries. The tahini dressing is drizzled over the top of the salad. The image is high-quality and well-lit. The colors are vibrant and the image is in focus. The image is relevant to the recipe and is likely to be helpful to someone who is trying to make the recipe.

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!


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


  1. Divide Sorghum, Lentil, Arugula, Basil, and Grape Tomatoes into serving bowls
  2. Place all dressing ingredients in a dressing bottle. Firmly close the lid and shake to emulsify
  3. Drizzle dressing over bowls and top with Raspberries
  4. Serve