In a large bowl place kale, red pepper, pistachios, and red onions and combine well. Mix in the cooked lentils and set aside.
Add tahini, lemon juice, sorghum syrup, garlic, and salt to a small bowl. Mix well. Add water and whisk until emulsified.
Drizzle lemon tahini dressing on top of the kale salad, and serve.
Serving size: 1 1/3 cups Calories: 300 calories, Fat: 13 grams, Saturated fat: 2 grams, Carbohydrates: 35 grams, Sugar: 7 grams, Sodium: 95 milligrams, Fiber: 15 grams, Protein: 15 grams, Cholesterol: 0 milligrams