Sprouted Lentil Salad

posted in: food, recipes, sprouting, Uncategorized | 0

My favorite sprouted lentil salad!

Another easy way to enjoy the benefits from living food is by low heating certain grains and legumes. This works for lentils, millet and quinoa to name a few. The tough covering on these foods prevent the heat from killing the life force inside for the short time it takes to bring them to a boil. You will be rewarded when you see the tiny tails growing even after you put them in the refrigerator.

Low Heating Instructions:

  1. Soak 1 cup lentils a minimum of 3 hours (makes 2 cups sprouted)
  2. Place in a pan and cover with an equal amount of water
  3. Bring water to a full boil, turn off heat, and cover pan tightly
  4. Keep the pan covered until lentils are room temperature and strain off any excess water

Fabulous Sprouted Lentil Salad Recipe

2 cups sprouted low heated lentils (I love the red ones, but feel free to experiment!)

1 cucumber, peeled and diced

2 T fresh parsley

1/2 -1 cup sliced cherry tomatoes

Dressing:

2 T balsamic vinegar

1T olive oil

1 T Shoyu (Natural fermented soy sauce)

2 t pure maple syrup

1/4 t sea salt

freshly ground pepper to taste

Directions: Mix lentils and produce in a bowl. Combine dressing ingredients in a smaller bowl, then add to the lentils. Stir until well mixed

 

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