Ingredients
-
1 1/2
-
1/2
-
1/2
-
1/3
-
2
-
1
-
2
-
1
-
1 1/2
-
1/2
-
1 1/2
-
1/2
-
1/2
-
-
Directions
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
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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. |
