Spring Tahini Sorghum Lentil Bowl

recipe rating: 

5

Serves

10 servings

Ingredients

• 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

Preparation

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