makes about 4 cups
15 mins prep time (plus 4 days to sprout)
Sprouting increases the enzyme activity and the nutrients of the seeds, legume or nuts that you use! Sprouts help your body to gently cleanse, and are light, refreshing and uplifting foods!
To sprout the lentils (takes about 4 days)
In a 1 liter jar, soak ½ cup of lentils overnight in plenty of clean water.
Drain and rinse the lentils. (They may already be sprouting tiny ‘tails’.)
Secure a cloth napkin or a few layers of cheesecloth over the lid of the jar using an elastic band.
Tilt the jar upside down and on an angle to allow the excess water to drain, but keep the lentils moist. Leave it on your counter or somewhere not too cold.
- Rinse the lentils and repeat the process at least twice a day. You will see the tails getting longer and longer.
On about the 4th day they should be about 1- 1 ½ inches long. This is when they are best for eating raw.
Rinse the one final time before using in recipes, sprinkling into salads, eating out-of-hand (they taste like peas fresh from the garden!) and many other creative culinary uses.
Essential Salad Dressing
1/4 cup lemon juice
1/3 cup flax oil
2/3 cup olive oil
1 clove garlic, grated or minced
pinch chili flakes, cayenne or black pepper (opt)
Put all ingredients into a mason jar, put the lid on tightly and shake before using.
Keep in the fridge. It expires on the date of the flax oil you used.
1 small cucumber or ½ long English cucumber, quartered lengthwise and diced
4 small radishes, cut into thin disks
4 medium carrots, grated
3 spring onions sliced into rounds
1 Roma tomato, seeded and diced small (optional)
2/3 cup chopped cilantro
about 1 cup sprouted lentils or mung beans
To make the salad
Mix salad ingredients in a big bowl
Toss in the sprouted lentils
Add Essential Dressing to taste
This salad is great right away but even better if you let it marinate in the fridge for ½ hour. Keeps for about 3 or 4 days