1/3 cup French green (du Puy) lentils, rinsed
3/4 cup water
1 pound assorted orange, red, and purple carrots
2 1/2 cups broccoli sprouts
1/4 red onion, finely diced
1/2 cup toasted pistachios, coarsely chopped
1/4 cup tahini
1 tablespoon extra-virgin olive oil
2 tablespoons agave nectar
3 tablespoons freshly squeezed lemon juice or apple cider vinegar
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1 to 3 tablespoons water, as needed
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