Sprouted Lentil Salad Recipes

SOUTHWESTERN SPROUTED LENTIL SALAD

Steps:

• 1. PREPARE sprouted lentils according to package instructions. Drain any excess water; transfer lentils to bowl and let cool to room temperature.
• 2. HEAT small skillet over low heat. Add ground cumin and cook until just fragrant, about one minute.
• 3. COMBINE cumin, olive oil, lime, garlic, salt and pepper in large bowl. Whisk to combine. Add cooled lentils, tomatoes, carrots, green onions, cilantro and jalapeno. Toss well.
• 4. COVER and chill in refrigerator, or let stand 1 hour before serving for flavors to blend.

INDIAN SPROUTED LENTIL SALAD

Steps:

• Carefully rinse the sprouted lentils in a colander.
• 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.

LENTIL SPROUT AND BULGUR SALAD

Steps:

• In medium saucepan, bring 3 cups water to a boil over high heat. Stir in bulgur. Reduce heat to low, cover and simmer until tender, about 15 minutes. Drain in fine-meshed sieve and let cool to room temperature, about 15 minutes.
• In a large bowl, combine the cooled bulgur, lentil sprouts, capers and vegetables and toss well.
• Mix the olive oil, lemon juice, salt and pepper. Pour over the bulgur mix in the bowl and toss until well blended.
• Serve in a pretty bowl over lettuce leaves. Enjoy!

SPROUTED LENTIL SALAD

Steps:

• In a medium bowl, combine the lentil sprouts, cucumber, tomato, green onions, cilantro and radishes. Toss lightly.
• In a smaller bowl, whisk together the olive oil, lemon juice, white wine vinegar, oregano, garlic powder, curry powder, mustard, salt and pepper. Drizzle the dressing over the salad, and toss lightly to coat. Chill for 20 to 30 minutes to allow the flavors to blend before serving.

QUINOA, LENTIL SPROUT AND ARUGULA SALAD

Steps:

• Combine all of the salad ingredients in a large bowl.
• Whisk together the lemon juice, vinegar, salt and pepper, mustard and garlic. Whisk in the oil. Toss with the salad, and serve.