As I mentioned in a previous blog I have been doing some experimenting with eating more raw foods. I came across this Curried Lentil Salad and I just can’t get enough of it! It is from The Raw Gourmet by Nomi Shannon get your copy HERE and enjoy more of her great recipes and useful info on raw eating.
I never really ate lentil before but with this recipe they are now a staple! Most of the time I just eat it as is but other times I will add it to my green salad or other dishes. I have even added fresh or dried fruit for a little different twist to it.
CURRIED LENTIL SALAD
Makes about 2 Servings
- 2 C sprouted lentils (1/2 c dry)*
- 1/2 C onion, chopped (I’ve used white, red & green and they all were great in this salad)
- 2 tsp Braggs Liquid Aminos (natural soy sauce alternative)
- 1 Tbsp fresh lemon juice
- 1 clove garlic, minced
- 1 tsp curry powder
In a small bowl mix liquid aminos, lemon juice, garli & curry powder
Pour dressing over lentils and toss well to coat.
1 Serving: 190 cal, total fat .5g, chol. 0, sod. 325mg, carb. 33g, fiber 15.4g, sugar 2.4g, protein 12.8g
* To sprout put 1/2 cup dry lentils that you have rinsed of debris into a large glass jar and add 2-3 cups filtered water. Cover opening with cheesecloth and secure with a rubber band. Let soak for at least 8 hours or overnight. Rinse again. Place jar tilted into a bowl to let any water drain off. Rinse at least every 8 hours. Let sit until sprouts appear about 1/4 inch to 1/2 inch long. This can take 2-3 days. Rinse and keep in refrigerator until ready to use.
This salad also makes a tasty filling for an avocado or pepper half.
I do hope you enjoy this as much as I do!