Indian Sprouted Lentil Salad

Addictive and extremely healthy! Sometimes you can find sprouted lentils or bean medley in the higher-end markets, but you can sprout your own! TO SPROUT LENTILS: Measure about 6 to 8 tablespoons and soak them in plenty of water to cover overnight. The next morning, drain and rinse, and put them into a wide mouth jar covered with cheesecloth and secured with a rubber band. Lay the jar on its side and cover with a towel. Set aside on the kitchen counter to sprout for the day, rinsing them once or twice and draining them thoroughly. If the weather is cold, they may take a little longer to sprout. Rinse them and leave them until the next morning when you'll notice each lentil has sprouted a little tail. They will now be ready to enjoy. Time estimate does not include sprouting time. NOTE: Recipe yield updated to more accurately reflect reviewer's comments. Thanks!

• Ready In: 10 mins
• Serves: 6

Ingredients

• 1 1⁄2 cups  sprouted lentils
• 1⁄2 cup  seeded and chopped cucumber
• 1⁄2 cup  diced seeded tomatoes
• 1⁄3 cup  thinly sliced green onion
• 2  tablespoons  chopped cilantro
• 1  tablespoon olive oil
• 2  tablespoons lemon juice
• 1  tablespoon white wine vinegar
• 1 1⁄2 teaspoons dried oregano
• 1⁄2 teaspoon garlic powder
• 1 1⁄2 teaspoons curry powder
• 1⁄2 teaspoon dry mustard
• 1⁄2 cup  small quartered red radish (optional)
•  salt and pepper

Directions

1. Carefully rinse the sprouted lentils in a colander.
2. Add the chopped vegetables to the bowl and lightly toss them with the sprouted lentils.
3. In a small bowl, whisk together the remaining ingredients.
4. Drizzle the dressing over the vegetable mixture and toss gently again.
5. Allow the flavors to blend for 20 to 30 minutes before serving.