Nena's Sprouted Lentil Salad

Nena Niessen

How to Sprout Lentils

  • Soak lentils in water overnight
  • The next day, drain and  rinse with clean water.
  • Leave lentils in the same container on the counter.
  • By the third day, they should sprout and be ready to eat

Ingredients

  • 1 cup Sprouted lentils
  • 10 cherry tomatoes, halved
  • 1 small shallot, diced
  • ¼ bunch of cilantro, chopped
  • 1/4 cup of brocolini
  • 1/4 cup of raw cauliflower, chopped
  • Juice of 1 lemon
  • Salt to taste
  • If desired, the oil of your choice.

Method

  • Toss all ingredients together in salad bowl and serve.
  • This salad is 26% protein


Expert Studies Validate Sprout Nutrition and Health Benefits

Scientists have studied sprouts for centuries to better understand their high levels of disease-preventing phytochemicals and how they contribute to better health, from prevention to treatment of life-threatening diseases. Major organizations, including the National Institutes of Health, the American Cancer Society, and Johns Hopkins University have reinforced the benefits of sprouts with ongoing studies that explore various sprout varieties for their nutritional properties and to validate health claims.

Sprouts contain significant amounts of vitamins A, C, and D.  They are widely recognized by nutrition-conscious consumers and health care professionals as a “wonder food."

There are many ways to use sprouts including:

  • Try in wraps and roll-ups (alfalfa, sunflower, radish)
  • Blend with vegetable juices (cabbage, mung bean, lentil)
  • Eat them fresh and uncooked in a sprout salad (salad mixes)