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Indian Sprouted Lentil Salad

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Ingredients

Adjust Servings:
1 1/2 cups sprouted lentils
1/2 cup seeded and chopped cucumber
1/2 cup diced seeded tomatoes
1/3 cup thinly sliced green onion
2 tablespoons chopped cilantro
1 tablespoon olive oil
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 1/2 teaspoons dried oregano
1/2 teaspoon garlic powder
1 1/2 teaspoons curry powder
1/2 teaspoon dry mustard
1/2 cup small quartered red radish (optional)
salt and pepper

Nutritional information

88.3
Calories
23 g
Calories From Fat
2.6 g
Total Fat
0.4 g
Saturated Fat
0 mg
Cholesterol
3.5 mg
Sodium
12.3 g
Carbs
4.6 g
Dietary Fiber
1.7 g
Sugars
5 g
Protein
97g
Serving Size

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Indian Sprouted Lentil Salad

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    Great recipe...makes for a fabulous, fresh, crunchy salad...I had about 3 cups of lentil sprouts that I wanted to use up and luckily came across this ( :)doing a goggle search...never saw it on Zaar before) Happy Day!!! :) pulled it together by doubling and then some the other ingredients...had everything on hand minus radish -so topped it with alfalfa sprouts instead for that extra "bit-o-bite"(had alot of those too; did a bunch of sprouting and my husband forgot to add them to his sammies - great way to use them before they get the funk)...added some diced garlic and a splash of Braggs aminos for a salty dash...super yummy results...plan to make it a lot during the summer-Thanks Sandi!!!

    • 30 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    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: Recipe yield updated to more accurately reflect reviewer’s comments Thanks!, Great recipe makes for a fabulous, fresh, crunchy salad I had about 3 cups of lentil sprouts that I wanted to use up and luckily came across this ( :)doing a goggle search never saw it on Zaar before) Happy Day!!! 🙂 pulled it together by doubling and then some the other ingredients had everything on hand minus radish -so topped it with alfalfa sprouts instead for that extra bit-o-bite (had alot of those too; did a bunch of sprouting and my husband forgot to add them to his sammies – great way to use them before they get the funk) added some diced garlic and a splash of Braggs aminos for a salty dash super yummy results plan to make it a lot during the summer-Thanks Sandi!!!


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    Steps

    1
    Done

    Carefully Rinse the Sprouted Lentils in a Colander.

    2
    Done

    Add the Chopped Vegetables to the Bowl and Lightly Toss Them With the Sprouted Lentils.

    3
    Done

    in a Small Bowl, Whisk Together the Remaining Ingredients.

    4
    Done

    Drizzle the Dressing Over the Vegetable Mixture and Toss Gently Again.

    5
    Done

    Allow the Flavors to Blend For 20 to 30 Minutes Before Serving.

    Avatar Of Ophelia Mcclure

    Ophelia Mcclure

    Soufflé sorceress whipping up light and fluffy soufflés that are a feast for the eyes.

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