A deliciously mildly spicy ethnic-inspired salad that's very healthy as well. A nice crunchy twist on UNsprouted lentil salads.
Wow! I really love the mix of spices and herbs. Very refreshing, tasty and not to mention healthy!
Read MoreThe 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.
Read MoreWow! 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 red radishes. I think some minced shallot would be a good addition.
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.
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 :)
