Sprouted Green Lentil Salad

Name: Sprouted Green Lentil Salad
Prep time: 10 min
Cook time: 10 min
Ingredients: ½ cup dry Second Spring Organic Sprouted Green Lentils; ½ cup quartered cherry tomatoes ((about 8 tomatoes)); ½ cup chopped cucumber; ¼ cup sliced green onion; Optional: top with crumbled feta cheese; 2 tbsp lemon juice; 1 tbsp oil; ½ tsp smooth dijon mustard; ½ tsp maple syrup; 1/8 tsp garlic powder; 2 tbsp chopped fresh parsley ((extra for garnish, if desired)); salt to taste

Sprouted green lentils cook in 10 minutes and have an “al dente” texture that’s perfect for salads. Channel your inner Greek god(dess) with this Mediterranean inspired recipe.

Fun fact: green lentils are one of our favourite things to sprout (and photograph)! They have a nice visible sprout, cook up quickly, are SUPER nutritious and work well in a wide variety of dishes. They are an excellent source of protein, fibre, iron, magnesium and zinc – one serving has 10g of protein and 12g of fibre (that’s 48% of your daily recommended value)!

We love this sprouted lentil salad because the lentils really are the stars of the show here, everything else compliments them. The fresh veggies, herbs and lemon vinaigrette make it bright and refreshing, perfect for lunch on a hot summer day. Because it’s served cold, it’s also perfect for make ahead lunches or potlucks!

This recipe comes together very quickly – simply chop the veggies and mix the dressing while the lentils are cooking and have it ready to eat in 15 minutes. You can put the lentils in a fridge/freezer to cool down, but I find giving them a good rinse under cold water cools them down very quickly.

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