Sprouted Green Lentil Salad

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.
15 minutes
2 Servings

Best enjoyed outdoors on a sunny day.

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.

Sprouted Green Lentil Salad

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.
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 2

What You'll Need:

Salad

  • 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

Dressing

  • 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

How To Make It:

  • Cook Organic Sprouted Green Lentils according to the package directions, rinse in cold water.
  • Quarter cherry tomatoes, chop cucumber, green onion and crumble feta cheese, if using.
  • Whisk together dressing ingredients.
  • Combine lentils, vegetables, cheese and drizzle with dressing. Serve cold.

Have you made this recipe? Tag @secondspringfoods and #eatsprouted

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