Sunday, May 24, 2015

Asian Sprouted Lentil Salad

Lentils are an excellent source of folate for your nervous system and heart health. Pairing iron-rich lentils with foods high in vitamin C (like tomatoes and oranges) help your body absorb the iron. Soaking the lentils with a piece of Kombu or dried kelp infuses the beans with minerals and enhances digestibility. This works in either sprouting or cooking, but sprouting is known to further enhance this process. 

Asian Sprouted Lentil Salad
Yield:  1-1/2 cups

1 cup lentils, dry (with a piece of kelp)
1/2 cup red onion, diced
1/2 cup sweet bell pepper, diced
1 carrot, grated
1/4 cup cherry tomatoes
1/4 cup frozen organic peas
1/4 cup fresh cilantro, chopped finely
  • Soak the lentils in 2 cups water for 12 hours or overnight with a piece of Kombu or Kelp
  • Drain off the water in the morning, then rinse and drain every day for 3-4 days until sprouts have started to form
  • Keep the lentils covered with a damp paper towel to prevent them from exposure to airborne pathogens 
  • When the lentils have sprouted, combine them in a glass bowl with the other salad ingredients
1 Tbsp Organic Tamari
1/2 Tbsp Sunflower Lecithin
2 Tbsp Fresh Lime Juice
2-3 Tbsp Raw Apple Cider Vinegar
1 clove garlic, pressed
2 Tbsp Ground Sesame Seeds  
2 tsp agave
  • Mix together the dressing ingredients in a small blender (I use a Tribest)
  • Add dressing to the bowl containing the salad and toss together to mix
  • Refrigerate awhile to let the flavours mingle

For those times when I have not planned ahead (and yes it does happen) when there is no time to sprout I will cook a small amount of lentils that is enough for a meal. Today was one of those days and this is my lunch. 

Cooked Lentil Version 
Yield:  1 cup

1/2 cup lentils, cooked
Yellow bell pepper, chopped
Cherry tomatoes, cut in half
3 radishes, sliced thin
2 celery, chopped

Make the same dressing as above and any extra can be stored in a sealed container in the fridge for another day.

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