Mediterrean Sprouted Lentil Salad

The holiday excesses are a distant memory and my 2010 healthy living resolutions are still in place. I've been interested in incorporating more raw foods into my diet and read about Daniel Koontz's seven-day raw food trial here. I don't really see myself taking a raw foods diet to that level but I like the idea of working some into my regular diet.

I decided to try sprouting lentils. I used the instructions posted here at The Nourishing Gourmet's website. I soaked the lentils on Friday night and started the rinsing process on Saturday morning. This morning I woke up to mason jar full of sprouted lentils!

For lunch this afternoon, I mixed a cup of lentils with chopped roasted red peppers, red onion, and olives with a dijon balsamic vinaigrette. Then, I added a scoop of the lentil mixture to a bed of salad greens. The salad was light and healthy but very filling. Manga!


minor catastrophes said...

Looks sooo yummy! I'm with you about the raw food — I'm not about to do it 24/7, but seems like a healthy thing to try to increase in my diet.

I just made a lentil salad last week with a vinaigrette, shredded carrots, red onion, feta and marinated artichoke hearts. Super yummy! A question for you though: does sprouting the lentils make them healthier, yummier or just taste different? I'm curious :)

dbh said...

Yum! Your lentil salad sounds delicious too. The sprouted lentils do taste different from cooked lentils. They have that sprout-like taste. Raw food enthusiasts suggest that they are more nutritious too. Here's a link to one explanation of those additional health benefits:

vanessa said...

That looks fantastic! I love lentils.