I make this healthy salad for breakfast atleast 2-3 times a week. I’ve experimented with different kinds of sprouts and lentils, and each one has such unique tastes that it’s not really possible to pick a favorite.
I’ve found the easiest lentils to sprout, though, are the Green Gram lentils and the Turkish Gram or Moth lentils. They take an average of 16-24 hours in the hot Chennai weather, so I’m assuming a little longer in other parts of the world. For more on sprouting lentils, please see here.
Quick and Easy Lentil Salad
1 cup Sprouted Lentils of your choice (I used Green Gram sprouts, which are super healthy and delicious)
1/2 cup Cucumber, skinned and chopped
1 Tomato, chopped
1 Onion, chopped (optional – I prefer shallots or spring onions – they lend a less intense flavor)
1/2 tsp Lemon Juice
Dressing: I used a chutney made of grinding together green chillies, cilantro and gram dal (also known as pottu kadalai).
This is off to Lisa at the Vegetarian Kitchen for No Croutons Required’s Soups and Salads, which features lentils this month.