Sprouted Lentil Salad
A delicious and nutritious salad recipe made with cooked sprouted lentils, crunchy vegetables and fresh basil and mint.
Equipment
Ingredients
- 2 cups sprouted lentils cooked according to package directions
- ⅓ cup finely chopped red onion
- 2 radishes sliced thin
- 1 cup yellow cherry tomatoes sliced in half
- 1 large cucumber (seeds removed) quartered
- handful fresh mint chiffonade
- handful fresh basil chiffonade
- 2 tablespoon red wine vinegar add more if you like more tang in your salad
- ¼ cup extra virgin olive oil add more if salad seems to dry
- ¼ teaspoon coarse salt
- freshly ground pepper to taste
Instructions
- Combine lentils, onions, vegetables and herbs in a large bowl.
- Add in the red wine vinegar, olive oil, salt and pepper. Toss the salad with tongs and adjust seasonings as needed.
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Nutrition
Serving: 1servingCalories: 171kcalCarbohydrates: 16gProtein: 7gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 106mgPotassium: 394mgFiber: 6gSugar: 2gVitamin A: 42IUVitamin C: 6mgCalcium: 25mgIron: 3mg
I prefer to focus on quality ingredients from a variety of sources that work in tandem to promote optimal health. Nutrition calculations may not reflect these valuable interactions. However, I understand certain values can be helpful to some. Please note these calculations are merely estimates. Values will vary depending on modifications, brands used, and portion size. Should you require specific information, it's best to consult with a dietitian or qualified healthcare provider.
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