Prep 20 mins
Cook 0 mins
It was a classic case of too much month left at the end of my money and I was in a pinch for what to serve for dinner. These are all things we had on hand and the assembly was super quick (I like that!) and the family loved it (I like that even better!) If you've not sprouted lentils before, it couldn't be easier, but it does take a 2-3 day lead time. See Sharon123's How to Sprout Lentils for instructions and tips. Thanks again Sharon for the inspiration to sprout!
- 2 cups sprouted lentils
- 2 cups walnuts (organic and raw for maximum nutrition)
- 2 large carrots
- 3 cups Baby Spinach, packed (or kale or a combo of the two)
- 1 1⁄2 teaspoons dried oregano
- 1 1⁄2 teaspoons curry powder
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon mustard powder
- 2 tablespoons extra virgin olive oil (OR for variation, 1/2 c mayo)
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon raw honey
- Place sprouted lentils in large mixing bowl. Set aside.
- In a food processor, chop walnuts very small, but do not reduce to a powder. If chopping by hand, you want the walnut pieces to be similar in size to the lentils. Put walnuts in with lentils.
- In a food processor, chop the carrots. If processing by hand, you can also shred on a box grater. Put carrots in with lentils and walnuts.
- Next comes the spinach. Either pulse in food processor or mince with a knife. Put in with carrots, lentils and walnuts. Mix to combine thoroughly.
- For the dressing, shake all the dressing ingredients in a glass jar with a tight fitting lid until thoroughly mixed or use the bowl and whisk method. (if using the mayo, the bowl and whisk is much better suited).
- Drizzle the dressing over the salad ingredients and combine until thoroughly mixed. We wanted just a little dressing to give a "pop" of flavor. If you like more dressing on your salads, feel free to double the dressing amount. (When we make this with the mayo, we then use this as a sandwich filling).