A delicious & nutritious salad creation I made last week in Nicaragua:
High in iron, high in protein, high in enzymes, high in fiber….light, refreshing, and satisfying. The curry flavour mixed with the apple is really yummy! Perfect for summer, perfect for high energy levels, and perfect for weight loss.
Sprouting lentils will take the same time as sprouting mung beans.
To learn more about the benefits of sprouting and how to do it, check out my previous post Sprouting For Beginners.
SUMMER SPROUTED LENTIL CURRY SALAD:
(Modify the proportions to your preference)
2 or more cups sprouted lentils
1-2 stalks chopped celery
A couple chopped radish
1 chopped red onion
1-2 grated carrots
1-2 grated Red Delicious apples
Handful chopped parsley (optional)
(Depends on how much you are making and your taste preference…..I usually do a 3:1 ratio olive oil to lemon juice)
Extra virgin olive oil
Fresh lemon OR lime juice
Fresh, chopped garlic
About 1-2 tsp curry powder (depends on how much you are making)
Sea salt to taste
Ready to eat right away, but I think it tastes best when you chill it for a few hours.
If you don’t have time to sprout, you can cook the lentils (about 20 min) OR you can use canned lentils, but make sure to rinse them very well to get the sodium and preservatives off of them.
“Your relationship to food is an unexpected path to almost everything. It is a doorway, not a wall……an opening, not a closing. All that you believe about love, change, joy and possibility is revealed in how, when AND what you eat. The world is on your plate.” ~~Geneen Roth