Best 2 Sprouted Lentil Salad Recipes

Sprouted lentil salad is a nutritious and delicious dish that is perfect for a light lunch or dinner. It is packed with protein, fiber, and vitamins, and it is also a good source of iron and calcium. Sprouted lentils are easy to digest and are a great option for people with sensitive stomachs. They also have a slightly sweet flavor that pairs well with a variety of other ingredients. In this article, we will provide you with a roundup of the best recipes for sprouted lentil salad. We will also include tips on how to sprout lentils at home and how to store them properly.

Check out the recipes below so you can choose the best recipe for yourself!

SPROUTED LENTIL SALAD

Sprouted Lentil Salad image

A deliciously mildly spicy ethnic-inspired salad that's very healthy as well. A nice crunchy twist on UNsprouted lentil salads.

Provided by Sandi

Categories Salad Beans Lentil Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 14

Ingredients

2 cups lentil sprouts
½ cup seeded, diced cucumber
½ cup seeded, chopped tomato
⅓ cup chopped green onions
2 tablespoons chopped fresh cilantro
½ cup thinly sliced radishes
1 tablespoon olive oil
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 ½ teaspoons dried oregano
½ teaspoon garlic powder
1 ½ teaspoons curry powder
½ teaspoon dry mustard
1 pinch salt and pepper to taste

Steps:

In a medium bowl, combine the lentil sprouts, cucumber, tomato, green onions, cilantro and radishes. Toss lightly.
In a smaller bowl, whisk together the olive oil, lemon juice, white wine vinegar, oregano, garlic powder, curry powder, mustard, salt and pepper. Drizzle the dressing over the salad, and toss lightly to coat. Chill for 20 to 30 minutes to allow the flavors to blend before serving.

Nutrition Facts : Calories 46 calories, Carbohydrate 6.5 g, Fat 2 g, Fiber 1.5 g, Protein 2.2 g, SaturatedFat 0.3 g, Sodium 7.3 mg, Sugar 0.8 g

CRUNCHY SPROUTED LENTIL WALNUT SALAD (RAW / LIVE FOOD)

Crunchy Sprouted Lentil Walnut Salad (Raw / Live Food) image

It was a classic case of too much month left at the end of my money and I was in a pinch for what to serve for dinner. These are all things we had on hand and the assembly was super quick (I like that!) and the family loved it (I like that even better!) If you've not sprouted lentils before, it couldn't be easier, but it does take a 2-3 day lead time. See Sharon123's recipe #204489 for instructions and tips. Thanks again Sharon for the inspiration to sprout!

Provided by Glori-B

Categories Salad Dressings

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

2 cups sprouted lentils
2 cups walnuts (organic and raw for maximum nutrition)
2 large carrots
3 cups Baby Spinach, packed (or kale or a combo of the two)
1 1/2 teaspoons dried oregano
1 1/2 teaspoons curry powder
1/2 teaspoon garlic powder
1/2 teaspoon mustard powder
2 tablespoons extra virgin olive oil (OR for variation, 1/2 c mayo)
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
1 tablespoon raw honey

Steps:

Place sprouted lentils in large mixing bowl. Set aside.
In a food processor, chop walnuts very small, but do not reduce to a powder. If chopping by hand, you want the walnut pieces to be similar in size to the lentils. Put walnuts in with lentils.
In a food processor, chop the carrots. If processing by hand, you can also shred on a box grater. Put carrots in with lentils and walnuts.
Next comes the spinach. Either pulse in food processor or mince with a knife. Put in with carrots, lentils and walnuts. Mix to combine thoroughly.
For the dressing, shake all the dressing ingredients in a glass jar with a tight fitting lid until thoroughly mixed or use the bowl and whisk method. (if using the mayo, the bowl and whisk is much better suited).
Drizzle the dressing over the salad ingredients and combine until thoroughly mixed. We wanted just a little dressing to give a "pop" of flavor. If you like more dressing on your salads, feel free to double the dressing amount. (When we make this with the mayo, we then use this as a sandwich filling).

Nutrition Facts : Calories 401, Fat 30.4, SaturatedFat 3.1, Sodium 31.4, Carbohydrate 25.4, Fiber 9.2, Sugar 6.5, Protein 12.8

Tips:

Use fresh, high-quality ingredients for the best flavor.
Soak the lentils overnight or for at least 4 hours before cooking. This will help them to cook more evenly and reduce the cooking time.
Rinse the lentils well before cooking to remove any dirt or debris.
Cook the lentils according to the package directions. If you are using dried lentils, you will need to simmer them for about 20 minutes, or until they are tender but still hold their shape.
While the lentils are cooking, prepare the other ingredients for the salad. Chop the vegetables, herbs, and nuts.
Once the lentils are cooked, drain them and rinse them with cold water. This will help to stop the cooking process and prevent the lentils from becoming mushy.
Combine the lentils and the other ingredients in a large bowl. Toss to coat.
Season the salad with salt, pepper, and lemon juice to taste.
Serve the salad immediately or chill it for later.

Conclusion:

Sprouted lentil salad is a healthy, delicious, and versatile dish that can be enjoyed as a main course or a side dish. It is packed with protein, fiber, and vitamins, and it is a good source of iron and calcium. The salad is also very easy to make, and it can be customized to your liking. For example, you can add different vegetables, herbs, or nuts. You can also use a different type of dressing, such as a vinaigrette or a yogurt-based dressing. No matter how you choose to make it, sprouted lentil salad is a delicious and healthy way to enjoy lentils.