You make salad, of course. A light, fresh, vinegar-y salad (because when you’ve grown up eating canned beets, real beets don’t taste right), and you throw in some sprouted lentils because you’ve totally got sprouted lentils, right?
To me, sprouted lentils are a super-easy way of eating one of those things you know you should eat because they’re totally good for you, but lentils kind of belong in certain dishes (or so you think). So I actually cook them less than I should, but if they’re just sitting on my bench, ready to eat without having to cook them first, well that’s just easier all round. I like it.
I have a sprouter thingy I bought at Aldi, but a jar and a cheesecloth will work just as well. I soak my lentils overnight, and drain the next day. Three times a day for another 2-3 days I pour a cup of water over them and let it drain off. But you can pour the water into your jarred lentils and drain it back out again. In 2-3 days, they’re ready to eat! They’re so crispy and crunchy and excellent in salads. I got addicted the first time I made them and have never looked back.
Sprouted Lentil and Roasted Beetroot Salad with Goat Cheese
For a quick solo lunch, I mixed one cup of sprouted lentils, one small beet (roasted and chopped into pieces), a handful of fresh herbs, and some marinated goat feta. The dressing was the juice of half a lemon, a splash of apple cider vinegar, a pinch of sugar, salt, and pepper, and some flaxseed oil, but extra-virgin olive oil is fine too. Sat outside on a sunny day – perfect summer lunch!