Chef's Recipes

/ Spring Tahini Sorghum Lentil Bowl

Recipes


No Photo

Spring Tahini Sorghum Lentil Bowl

recipe rating: 
5
Recipe Calculator Logo

Recipe Calculator

Enter New Serving Size


SERVING SIZE: 10


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

In This Recipe


Close Button
Close Button
Close Button


Learn More
Close Button


Learn More
Close Button


View Recipe
Close Button


Close Button


View Recipe
Close Button


View Recipe
Close Button