Have you ever come across a salad that looks great, tastes great, is super healthy, and so easy to make? This is one of them, and it sells out fast in our cafe.
To sprout the lentils you just need to soak them overnight, then rinse them morning and evening the next day, keep them lightly covered in a warm environment, and the following day they will be ready to use. Sprouting activates the growing process, so you’ve got lots of enzymes available as well as all the vitamins and minerals released for absorbtion. Great as a salad by itself, or try it in wraps for lunch!
Sprouted Lentil Salad
- 2 full cups (170g) sprouted french green lentils (from 1 cup dry lentils)
- 1 medium (107g) carrot, peeled
- 2 cups (230g) sweetcorn kernels
- 1 medium (140g) red capsicum
- 1 cup (18g) rocket microgreens (if not available shred some lettuce in)
- 1 punnet (280g) cherry tomatoes
- 1 tsp (8g) olive oil
- 1 tsp (6g) sea salt
- 1 Tbsp (15g) lemon juice
- a pinch of ground cumin
- a pinch of ground coriander
- To sprout the lentils, cover 1 cup french green lentils generously with water, and leave to soak overnight. You need to do this 2 days before you need your salad. Rinse them morning and evening the next day, storing them covered lightly with a clean teatowel in a warm (but not hot) place. They should grow a 5mm tail on them. Sprouted lentils will also keep for a few days in the fridge.
- Grate the carrots finely – fastest method is using a food processor.
- De-seed the capsicum and dice it finely – you want a similar size to the corn kernels.
- De-hull the tomatoes and cut into quarters.
- Mix olive oil, salt, lemon juice, cumin and coriander with a whisk.
- Combine all ingredients together, mix gently, and serve.