Indian Sprouted Lentil Salad
Addictive and extremely healthy! Sometimes you can find sprouted lentils or bean medley in the higher-end markets, but you can sprout your own! TO SPROUT LENTILS: Measure about 6 to 8 tablespoons and soak them in plenty of water to cover overnight. The next morning, drain and rinse, and put them into a wide mouth jar covered with cheesecloth and secured with a rubber band. Lay the jar on its side and cover with a towel. Set aside on the kitchen counter to sprout for the day, rinsing them once or twice and draining them thoroughly. If the weather is cold, they may take a little longer to sprout. Rinse them and leave them until the next morning when you'll notice each lentil has sprouted a little tail. They will now be ready to enjoy. Time estimate does not include sprouting time. NOTE: Reci…
Ingredients
6 serv.- cups sprouted lentils↗1 1⁄2 cups
- cup seeded and chopped cucumber1⁄2 cup
- cup diced seeded tomatoes1⁄2 cup
- cup thinly sliced green onion1⁄3 cup
- tablespoons chopped cilantro2 tablespoons
- tablespoon olive oil↗1 tablespoon
- tablespoons lemon juice↗2 tablespoons
- tablepoon white wine vinegar↗1 tablepoon
- teaspoons dried oregano↗1 1⁄2 teaspoons
- teaspoon garlic powder↗1⁄2 teaspoon
- teaspoons curry powder↗1 1⁄2 teaspoons
- teaspoon dry mustard1⁄2 teaspoon
- cup small quartered red radish (optional)1⁄2 cup
- salt and pepper
Step-by-step instructions
- 1
Carefully rinse the sprouted lentils in a colander.
- 2
Add the chopped vegetables to the bowl and lightly toss them with the sprouted lentils.
- 3
In a small bowl, whisk together the remaining ingredients.
- 4
Drizzle the dressing over the vegetable mixture and toss gently again.
- 5
Allow the flavors to blend for 20 to 30 minutes before serving.
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