Lentils are nutritional powerhouses and once they are sprouted their vitamins and minerals become more potent, are more easily absorbed by the body and they can be eaten raw, adding great texture to salads and working well as a garnish on other dishes.
This sprouted lentil salad is protein packed and includes healthy fats that improve the absorption of the minerals found in the green leaves. Not only are lentils an excellent source of protein, they also provide the body with significant amounts of molybdenum, fibre, copper, phosphorous, manganese, B vitamins, iron, potassium and zinc.
To sprout lentils, soak them overnight in filtered water and drain and rinse three times a day for the next three days.
Makes 2-4 Servings
- Generous pinch Himalayan salt
- ¼ tsp dried thyme
- 1 tsp dried garlic granules
- 1 tsp dried parsley
- 1 tbsp lemon juice
- 1 tbsp chia seeds
- 1 tbsp dried porcini mushrooms
- 1 tbsp sunflower seeds
- 30 g rocket
- 30 g spinach
- 30 g watercress
- 200 g sprouted lentils.
Mix well together in a bowl and allow to rest for at least 15 minutes to let the flavours marinate before serving.
Eat as a starter or side salad.