This is a simple nutrient packed sprouted lentil salad. The practice of germinating seeds from grains, nuts, beans and other kinds of seeds. Sprouting is the practice of germinating seeds from grains, nuts, beans and other kinds of seeds. Once sprouted they are bio- available and easier to digest, with your body being able to access their full nutritional profile. Allow three days from your first soak to harvest. Enjoy!
- 4 cups sprouted black lentils, lightly steamed
- 1 tbsp coconut oil
- 2 small red onion, finely chopped
- 1 tbsp tumeric powder
- 2-3 tbsp Tamari
- 1 large bunch of Swiss chard, chopped (including stalks)
- 1⁄3 cup light tahini
- 1⁄3 cup filtered water (add more if you need)
- 1⁄2 lemon, juiced
- 1 handful toasted sunflower or pumpkin seeds
- Sea salt & black pepper to taste
- 1 cup sprouted Micro-greens
1. Gently steam the sprouted lentils until soft. Set aside and let it cool.
2. In a medium sized frying pan, melt coconut oil and gently fry the onions for 2-3min
3. Add the tamari, turmeric and Swiss chard. Saute on medium heat briefly until wilted.
5. Season with a small pinch of sea salt and black pepper
6. Place sautéed Swiss chard with steamed lentils, red onion in a large bowl. Gently mix together and set aside.
8. In a small bowl, whisk together tahini, lemon and water.
9. Serve the tahini dressing separate.
11. Top with toasted sunflower or pumpkin seeds.
10. Garnish the salad with micro-greens
How To Sprout
1. Rinse the lentils and and put into a suitable mason jar or container (1 litre is good).
2. Add 500-750ml water, filling the jar three-quarters full. Cover with mesh or sprouting lid.
3. Soak the lentils at least 8 hours or overnight.
4. Drain and rinse the lentils thoroughly.
5. Invert the jar over a bowl at an angle so that the lentils will drain.
6. Repeat rinsing and draining 2-3 times per day until sprouts are the desired length, usually 2-3 days.