Albine's India-Style Sprouted Lentil Salad

 
1/4 cup dry lentils
filtered water
1/2 cup cucumber, quartered lengthwise, and sliced
1/2 cup green pepper, destemmed, deseeded, and diced
1/2 cup radishes, quartered lengthwise, and sliced
1/2 cup tomato, deseeded, and diced
1/3 cup green onion, thinly sliced
2 T. olive oil
2 T. lemon juice
1 1/2 t. dried oregano
1 t. curry powder
1/2 t. dry mustard
 

Begin by soaking and sprouting the lentils according to the instructions in the recipe for Sprouted Beans, it should take 3-5 days for the lentils to sprout 1-2-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 20-30 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.

Yield: 7 Cups

 

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1999-2002  Beverly Lynn Bennett