Albine's India-Style Sprouted Lentil Salad

Recipe Ingredients

1/4 cup	59ml	Dry lentils
		Filtered water - as needed
1/2 cup	118ml	Cucumber sliced lengthwise-quartered
1/2 cup	73g / 2.6oz	Green pepper diced seeded
1/2 cup	118ml	Sliced lengthwise-quartered radishes
1/2 cup	31g / 1.1oz	Diced seeded tomato
1/3 cup	20g / 0.7oz	Thinly-sliced green onion
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Lemon juice
1 1/2 teaspoons	7.5ml	Dried oregano
1 teaspoon	5ml	Curry powder
1/2 teaspoon	2.5ml	Dry mustard

Recipe Instructions

Begin by soaking and sprouting the lentils according to the instructions in the recipe for Sprouted Beans, it should take 3 to 5 days for the lentils to sprout 1 to 2-inch long tails. Then place the sprouted lentils in indirect sunlight for several hours to create chlorophyll and to turn the sprouted tails green before using. Using 1/4 cups dry lentils should yield 4 cups sprouted lentils.

Carefully rinse the sprouted lentils in a colander to remove any of the loose hulls -- the hulls should sink to the bottom of the colander as you rinse -- then transfer the sprouted lentils to a bowl and discard the loosened hulls.

Add the chopped vegetables to the bowl and lightly toss them with the sprouted lentils. In a small bowl, whisk together the remaining ingredients. Drizzle the dressing over the vegetable mixture and toss gently again. Allow the flavors to blend for 20 to 30 minutes before serving.

This crunchy salad also makes an excellent sandwich or roll up filling. Loosely cover any leftover salad and store in the refrigerator.

Source:
"The Vegan Chef at http://www.veganchef.com"

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.