Cooking Index - Cooking Recipes & IdeasAlbine's India-Style Sprouted Lentil Salad Recipe - Cooking Index

Albine's India-Style Sprouted Lentil Salad

Type: Vegetables
Courses: Salads, Vegetarian

Recipe Ingredients

1/4 cup 59mlDry lentils
  Filtered water - as needed
1/2 cup 118mlCucumber sliced lengthwise-quartered
1/2 cup 73g / 2.6ozGreen pepper diced seeded
1/2 cup 118mlSliced lengthwise-quartered radishes
1/2 cup 31g / 1.1ozDiced seeded tomato
1/3 cup 20g / 0.7ozThinly-sliced green onion
2 tablespoons 30mlOlive oil
2 tablespoons 30mlLemon juice
1 1/2 teaspoons 7.5mlDried oregano
1 teaspoon 5mlCurry powder
1/2 teaspoon 2.5mlDry 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.

"The Vegan Chef at"


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.