Sprouts are Good for You!
This delicious carrot with sprouted lentil salad makes a great side, or stuffed in a pita bread it makes a great easy, healthy and crunchy lunch!
The idea for this salad came from memories of growing up seeing my dad eat sprouted chickpeas or other beans regularly. I remember them being mixed with some lemon juice, ground cumin, amchoor (mango powder), and chopped Thai chilies. It was soooo spicy and yummy!! He often snacked on this when he got home from work, or with a drink. Now, he still has a small bowl of sprouts every morning as part of his breakfast. And I have always “stolen” some from him and enjoyed every bite.
This version includes some sweetness with chopped dates balanced with tangy, meaty olives and mint which adds a bright freshness. All of this is tossed in a flavorful vinaigrette with warming cumin and a pinch of turmeric for extra flavor and added health benefit.
Adding components like sprouted legumes, lentils and beans to your diet is a great way to boost fiber and crunch, but should be done in moderation along with other cooked and more easily digestible foods for a good dietary balance.
Feel free to purchase microgreens or sprouts for this recipe, or BE BRAVE and take the time to actually sprout the lentils. Sprouting is easy but takes a few days and some attention. Email me for tips on sprouting any variety of legumes and beans for a healthy and flavorful crunch to your salads.
Happy Sprouting!
Sprouted Lentil & Carrot Salad
Ingredients
2 cups matchstick carrots (See Chef Note)
1½ cups sprouted lentils (See Chef Note)
½ cup pitted O&V Kalamata olives, sliced *
4-6 pitted dates, chopped (optional)
¼ cup mint leaves, divided
¼ cup O&V Unflavored EVOO or Moroccan Spice grape seed oil *
1 teaspoon honey or maple syrup
2 tablespoons lemon juice
1½ teaspoon ground cumin
¼ teaspoon turmeric
¼ teaspoon cayenne pepper (optional and for a little heat to your taste)
Salt and pepper to taste
2 tablespoons chopped fresh cilantro
Preparation
In a small jar with a tight lid, add the oil, honey, lemon juice, cumin, salt, pepper and turmeric, and cayenne pepper (if using). Close tight and shake well to create a vinaigrette. Put aside.
In a serving bowl, toss together the carrots, sprouted lentils, sliced olives and chopped dates (if using). Chop half the mint leaves and toss in.
Add the cilantro to the dressing and generously pour over the carrot mixture. Toss well and garnish with a few more mint leaves.
Can be made an hour or two before serving which allows all the flavors to combine.
Serves 4
Active Time: 10 minutes Total Time: 10 minutes
Chef Note
I love the ease of purchased matchstick carrots, but you can also use the grating disc of your food processor to grate whole carrots. Look out for multicolored carrots for a fun look.
I often like to spout chickpeas, lentils and other legumes, they add amazing nutritional value to a salad and are crunchy and delicious. Email me for tips on sprouting beans and lentils.
Notes
* A really high quality unflavored EVOO will lend taste as well as significant antioxidants to this easy salad. This time of year, I often use a Novello (early harvest) EVOO but any high quality, low acidity unflavored extra virgin olive oil will be great. For added flavor, use a warmly flavored oil like our Moroccan Spice oil. These Kalamata olives are briny and meaty but you can substitute any good black olive in this recipe.
Categories: Soups and Salads, Snacks & Sides, Vegetarian, Vegan, Gluten Free, Sprouted Lentil, Carrot, Turmeric, Olives, Middle Eastern Salad, Turkish Salad, Healthy, Cayenne Pepper. Crunchy Salad, Raw Diet
