Indian Sprouted Lentil Salad

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Indian Sprouted Lentil Salad

Source: Recipezaar.

 

 

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.

 

 

1 1/2 cups sprouted lentils

1/2 cup seeded and chopped cucumbers

1/2 cup diced seeded tomatoes

1/3 cup thinly sliced green onions

2 tablespoons (6 tsp) chopped cilantro (coriander)

1 tablespoon (3 tsp) olive oil

2 tablespoons (6 tsp) lemon juice

1 tablespoon (3 tsp) white wine vinegar

1 1/2 teaspoons dried oregano

1/2 teaspoon garlic powder

1 1/2 teaspoons curry powder

1/2 teaspoon dry mustard

1/2 cup small quartered red radishes (optional)

salt and pepper

 

 

1. Carefully rinse the sprouted lentils in a colander.

 

2. Add the chopped vegetables to the bowl and lightly toss them with

the sprouted lentils.

 

3. In a small bowl, whisk together the remaining ingredients.

 

4. Drizzle the dressing over the vegetable mixture and toss gently again.

 

5. Allow the flavors to blend for 20 to 30 minutes before serving.

 

 

Serves 7 - 8.