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Sprouted Lentil Salad
  • Prep Time: 5 min
  • Bake Time: 15 min
  • Ready In: 20 min

Ingredients

Tarragon Vinaigrette:

  • 3 tbsp Three Farmers Camelina Oil
  • 2 tbsp Petrofka Bridge Orchard Garlic and Oregano Cider Vinegar
  • 1 tsp Gravelbourg Mustard French mustard 
  • 1 clove garlic, minced
  • salt and pepper, to taste
Salad:
  • the sprouted lentils
  • 1 cup seeded, diced cucumber
  • 1 large carrot, diced
  • ½ a green pepper, diced
  • 1 small jalapeno pepper, very finely diced
  • 1 tbsp finely Floating Gardens chopped fresh parsley
  • 2 green onions, finely sliced

Directions

To sprout the lentils: place the lentils in a large quart mason jar or clean pickle jar. Fill the jar about ½ full with water and let soak on your countertop overnight. In the morning, pour off the water. Place 2 layers of cheesecloth over the mouth of the jar and place a rubber band around the neck to keep the cheesecloth in place. Store the jar in a dark cupboard. (I keep mine with the dinner plates are so I see the jar daily.)

Each morning, fill the jar half full with water and then pour off the water. Put the jar back in the cupboard. Repeat on day 3. By the third day the lentils should have sprouted enough to use in the salad.

Vinaigrette: Whisk together the oil, vinegar, mustard, garlic, salt and pepper. Set aside until ready to use.

Salad: In a large bowl, toss together the sprouted lentils, cucumber, carrot, green pepper, jalapeno, fresh parsley and green onions. Pour over the dressing. Toss and serve.

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