Albine's India-Style Sprouted Lentil Salad Recipe - Cooking Index
Albine's India-Style Sprouted Lentil Salad Recipe - Cooking Index
| 1/4 cup | Dry lentils | |
| Filtered water - as needed | ||
| 1/2 cup | Sliced lengthwise-quartered cucumber | |
| 1/2 cup | Diced seeded green pepper | |
| 1/2 cup | Sliced lengthwise-quartered radishes | |
| 1/2 cup | Diced seeded tomato | |
| 1/3 cup | Thinly-sliced green onion | |
| 2 tablespoons | Olive oil | |
| 2 tablespoons | Lemon juice | |
| 1 1/2 teaspoons | Dried oregano | |
| 1 teaspoon | Curry powder | |
| 1/2 teaspoon | Dry mustard |
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.
This recipe yields 7 cups.
Source:
The Vegan Chef at http://www.veganchef.com
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