Author Notes
Spouting brings out the best in your lentils. Sprouted lentils are not only easier to digest, they’re nutty, nourishing and delicious! The sprouting increases digestibility (hold the Beano), produces vitamin C, increases protein, enzymes, vitamin B and carotene content.
This satisfying salad is a healthy, nutritious main dish or side. Kale and cabbage are really interchangeable here, depending on taste and availability. Pair it with brown rice and a roasted butternut for a fabulous meal. —GreenSproutKits
Ingredients
- Salad:
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2-3 cups
sprouted lentils raw or dried (regular lentils are perfect here too)
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1 cup
green cabbage or kale, stems removed, leaves chopped
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1/2 cup
mild red or white onion, diced
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1/2 cup
organic tofu, chopped (optional)
- Dressing:
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2 tablespoons
rice vinegar
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3 tablespoons
Bragg's liquid aminos
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1/4 teaspoon
Asian fish sauce (optional)
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1/2 teaspoon
garlic powder
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1/8 cup
chopped walnuts or sunflower seeds (optional)
Directions
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Prepare raw lentils by steaming in ½’ water for 4-8 minutes, depending on how soft you like them, OR Cook dried lentils according to instructions* 30-45 minutes.
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Drain cooked lentils and leave them in the pot on the stove.
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Mix in onion, kale and/or cabbage and immediately and cover for 5 minutes.
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Prepare dressing in a large mixing/serving bowl and toss in lentil mixture.
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Add tofu and pea shoots then toss.
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Gently toss in avocado when cool, cover with sunflower seeds and serve.
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