This sprouted lentil salad is a bit like a pasta salad in the way it comes together. Sprouted lentils are not only great health food, but perhaps the ultimate way to Eat Well and Spend Less.
- 3 carrots, sliced
- one medium red onion, diced
- 1 colored pepper or mixed colors to equal one whole pepper, diced
- 3–4 c. sprouted lentils, measured after sprouting*
- 2–3 oz. feta cheese
- cubed cheese, optional
- handful of pea pods, but in half OR 1/2 c. frozen peas
- 1/4 c. crispy sunflower seeds (how to make crispy nuts)
- 1/4 c. crispy , crushed with fingers
- dressing of your choice (see below for an oil-based and a creamy option)
- Additional ideas: halved cherry tomatoes, sliced or diced avocado, green or black olives, sliced fresh mushrooms…the world is yours on this one!
- Toss together and serve. Add additional dressing if necessary after the salad spends time in the refrigerator. Store in the fridge; the salad is better after 6-12 hours, but then the quality worsens each day, so it’s definitely best served fresh. Don’t try to keep longer than 2-3 days once the dressing has been added.
This amount of sprouted lentils is probably only about 1 cup dry lentils – I always sprout a lot and cook and freeze the extras, saving a pint jar in the fridge for a few weeks to top salads.
Note of clarification: the lentils in the salad are RAW, not cooked. They’re just a little crunchy and quite yummy when sprouted and not cooked. Cooked sprouted lentils taste pretty much like cooked regular lentils, maybe a bit sweeter because your sprouts have eaten some of the starch.