Sprouted Lentil Salad

  • Author: Katie Kimball
  • Category: Salad


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
  • 34 c. sprouted lentils, measured after sprouting*
  • 23 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 walnuts (use the code STEWARDSHIP for 10% off at that site!), 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!


  1. 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.