Cook the French lentils until al dente and the kamut until tender, following package instructions. Strain and rinse both under cold water to cool.

In a large saucepan, gently sauté the chopped kale, red cabbage, and thinly sliced green onions over low heat until they are slightly wilted and tender-crisp.

Combine the cooled lentils, kamut, and sautéed greens in a large mixing bowl. For an optional extra crunch, stir in some pumpkin seeds or hemp hearts.

For the dressing, blend the tahini, balsamic vinegar, and lemon juice until smooth. Gradually add cold water, a tablespoon at a time, until you reach your desired creamy consistency.

Just before serving, toss the salad thoroughly with the prepared dressing to ensure every ingredient is well coated and flavorful.