Curried Lentil Salad
Curried Lentil Salad
serves 4
2 cups of sprouted lentils*
¼ cup of alfalfa sprouts
1/2 cup onion, chopped
1 avocado, diced
1 carrot, grated/shredded
2 Tbs Nama Shoyu
2 Tsp olive oil
2 Tbs fresh lemon juice
2 cloves garlic, minced
1 Tbs curry powder
In a small bowl, mix the nama shoyu, olive oil, lemon juice, garlic and curry powder. In a separate mixing bowl, combine lentils, onions, carrots & avocado. Pour dressing over the lentils and toss well. Serve with diced kale or lettuce.
This salad also makes a tasty filling for pepper half or cabbage leaf.
*How to sprout lentils:
1. Soak 3/4 cup of dry lentils in a bowl of water overnight (water should cover
lentils by at least 2 inches, as they will expand)
2. Drain & rinse the lentils.
3. Leave them in a colander with a plate below them & a paper towel over top of the colander. Keep them out on your kitchen counter & out of direct sunlight.
4. Rinse & drain lentils 2 to 3 times a day to keep them moist.
5. Lentil sprouts will be ready in approximately 3 days. Rinse & drain them well one last time & make curry salad!
