When you’ve got lovely beets and lovely herbs, what do you do?
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!
I’ve never tried sprouted lentils. I might just have to give it a go!! Can you do it with any type of lentil? Jx
You can! Apparently they’re a bit lighter in flavour, but I think they’re all pretty delicious 🙂
Yummo! Jx
I never knew this about lentils! I rarely eat them myself because Jacob doesn’t like them. I might have to prepare this for myself. 🙂
Sure is a healthy and delicious recipe. Yum!
Hell yes! Lentils are one of my most fave foods ever.. teamed with beetroot and goats cheese – two of my other faves and I want to marry this dish. OK not quite marry it but I do want to scoff it down for lunch today! xx
It’s such a good combo!
sprouted anything is good and I need to get back on the wagon with this again..quick sticks.
(And I’m with you on the having to vinegar the beetroot up…tastes ‘right’ then.)
Tbh I just go straight for the canned, unless it appears in my organics box. Those baby beets are the best!
Drool. I am yet to cook wiht beetroot but this is a greak starting point! The goats cheese has convinced me.