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Raw Sprouted Lentil Salad

¼ cup red lentils

¼ cup green lentils

¼ cup black lentils (or French lentils)

 

2 stalks celery, chopped

1 small bunch green onions, chopped

1 small handful parsley, chopped

2 grated carrots

1 large grated beet

2 cups chopped red cabbage

 

For dressing:

Juice of 1 lemon

¼ cup extra virgin olive oil

2-3 T tamari, Bragg’s amino acids, or soy sauce

Pinch of cayenne pepper

1 clove garlic or more, minced or crushed

1 T seaweed (optional)

S&P to taste

 

Directions:

Wash lentils and make sure that there are no stones.  Soak the lentils in tepid water in a glass jar or in a bowl overnight. They will expand by at least a ½ if not more, so make sure there is enough water for them to expand without going dry. Drain the water in the morning, rinse them in cold water under the faucet and put them in a colander or other container where they can germinate for at least 4-6 hours.  Rinse and repeat every 8-12 hours for 24-48 until you see a tiny tail growing off the back of the lentil. The bean should now be sort of crunchy soft, more like a piece of celery than a dried bean.

When lentils are sprouted and ready, toss with other vegetables.  Mix the lemon juice, oil, and spices in a bowl or container. Drizzle over veggies and lentils and toss well. Season with salt and pepper to taste.

Allow the salad to sit for at least an hour, so that the flavors soak into everything. Adjust to add more dressing if needed.