When I saw Aldi were selling little sprouters for $5, I thought it was high time I delved into the world of sprouting. I think I grew sprouts as a kid with a jar and some cheesecloth, but I’ve never tried sprouting anything else. I wasn’t entirely convinced it was necessary, and it looked a bit too fiddly.
Well I still mostly feel that way, but this sprouter contraption thingy is pretty easy to use! Soak a bunch of lentils in water overnight, pop them in the top of this thing and pour water over them 2-3 times a day. After three days or so, you’ve got crunchy sprouty lentils! And they taste pretty awesome. I remember texting my friend and telling her they weren’t going to even make it to the salad at the rate I was going.
Do you sprout? Do you have a sprouter? Do you prefer cooked lentils? Do you like salads? Who are you? What’s your name? Too many questions…Print
Crunchy sprouted lentils, smooth feta, and tangy lemon come together to make an epic summer salad.
- 4 cups sprouted lentils
- 1 Large Lemon, (zest and juice)
- 2–3 tablespoons Apple cider vinegar
- 2–3 tablespoons Flaxseed oil
- salt and pepper
- 1 cup grape tomatoes, halved
- 150g feta cheese, crumbled (Danish feta is good in this salad)
- 1/2 cup dried cranberries
- 80g tasty cheese, cubed (no real measurement for this, just whatever you want!))
- 1/2 Small lebanese cucumber, diced
- 1/2 Small red capsicum, diced
- 2 tablespoons pepitas
- Combine lentils with the lemon zest, juice, apple cider vinegar, flaxseed oil, salt and pepper. Try not to eat it all.
- Mix in the rest of the ingredients, checking dressing level – add more lemon juice or flaxseed oil, if needed.
- Eat! This salad is great freshly made, or nice and cold from the fridge.
Keywords: lentil salad, lemony lentil salad, sprouted lentils