Sprouted lentil salad

By Sari Huhtala

Sprouting your own lentils, whether for a snack, salad or salsa is easy and inexpensive, and adds a fresh twist to a meal. Try a simple lentil salad for a nutritious light lunch or dinner, and leave the leftovers for a quick lunch on the run.

How to sprout lentils? Easy. Pour about one cup of uncooked green or brown lentils into a sieve and rinse well under cold water. Pour the rinsed lentils into a glass pie plate and add just enough water to cover the bottom of the plate so that lentils are not fully submerged under water. Set aside, preferably by a window or source of light. Rinse and repeat the process in the morning and evening, and within a couple of days little sprouts will appear. Sprouting for two to three days is ideal. Wash the sprouted lentils well by placing in a sieve and rinsing under cold water. Drain well before storing in refrigerator. I like to place a clean cloth in the bottom of the bowl, then place it in the fridge, to soak up any extra water.

Crunchy sprouted lentil salad

• 1 cup sprouted lentils
• 1 cup fresh tomatoes, chopped, or cherry tomatoes, halved
• Small handful cilantro
• Small red onion, chopped
• Clove of garlic, minced
• Juice of a fresh lime, or about 3 tbsp lime juice
• 2-3 tbsp olive oil
• ½ tsp cumin
• Salt and pepper to taste
• Optional: add other veggies like green peppers, celery, etc.

Blend all ingredients in a bowl. Cover and refrigerate. Saves for 3-4 days in the fridge.