- 1/2 cup sorghum, uncooked
- 1/2 cup lentils, uncooked
- 3 medium carrots, diced
- 1/2 cup slivered mint
- 3 tablespoons fresh lemon juice
- 2 tablespoons tahini
- 2 tablespoons minced red onion
- 1/8 teaspoon sea salt
Drain the water from the sorghum and lentils through a fine sieve and rinse with cold water. Give the sieve a few gentle shakes and allow the grains to remain in the sieve to cool and drain as much water as possible.
When they are no longer dripping transfer the sorghum and lentils to a medium bowl. Add the remaining ingredients, stir to combine, then cover and refrigerate until ready to serve.
If possible prepare this salad at least 4 hours before you plan to serve it so the flavors have time to mingle and develop.