Sprouted Lentil Salad

Sprouted Lentil Salad

Sandi

"A deliciously mildly spicy ethnic-inspired salad that's very healthy as well. A nice crunchy twist on UNsprouted lentil salads."
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Ingredients

35 m servings 46 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 46 kcal
  • 2%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 56 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. In a medium bowl, combine the lentil sprouts, cucumber, tomato, green onions, cilantro and radishes. Toss lightly.
  2. In a smaller bowl, whisk together the olive oil, lemon juice, white wine vinegar, oregano, garlic powder, curry powder, mustard, salt and pepper. Drizzle the dressing over the salad, and toss lightly to coat. Chill for 20 to 30 minutes to allow the flavors to blend before serving.

Reviews

Read all reviews 9
  1. 11 Ratings

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Most helpful positive review

Wow! I really love the mix of spices and herbs. Very refreshing, tasty and not to mention healthy!

Most helpful critical review

The sprouted lentils took two days to make. Which wouldn't be that big of a deal if the salad was superlative. It's not. I told my husband "this tastes healthy" which isn't a complement.

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Wow! I really love the mix of spices and herbs. Very refreshing, tasty and not to mention healthy!

Cucumbers weren't available, so I substituted asparagus, which was in season. I liked making the sprouts, and I liked the combination of flavors in this salad. Quite tasty!

Healthy and delicious. Don't be tempted to make more of the dressing. The amount is perfect.

I love sprouted-lentil salads, and this is a good one. The curry adds an interesting flavor, but it made the salad a bit gritty. I used fresh oregano and added a grated daikon radish along with ...

The sprouted lentils took two days to make. Which wouldn't be that big of a deal if the salad was superlative. It's not. I told my husband "this tastes healthy" which isn't a complement.

Me and everyone at work loves this.

great recipe! i added 1/2 tsp of smoked paprika. yum.

I also used fresh oregano and resisted making more dressing as suggested. It is the correct amount. I added some frozen corn. May try some diced jalapeños next time fir a little kick.

Love sprouted beans, thank you for sharing. I sometimes dunk this in yogurt :)

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