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Spring Tahini Sorghum Lentil Bowl

https://www.sorghumcheckoff.com/recipes/spring-tahini-sorghum-lentil-bowl/

10

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

  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