A special thanks and mention to Previse Champion Carla-Jean (Carly) Barker, owner and proprietor of CJB Insurance Services, Inc. Carly was inspired by the delights of natural and vegan cooking, and in particular “Tasty Reads”. Today we share one of her “go to ” dishes, adapted from a recipe by Beverly Lynn Bennett – The Vegan Chef. Thank you for sharing Carly!
- 1/4 cup dry lentils
- Ffiltered water
- 1/2 cup cucumber, quartered lengthwise, and sliced
- 1/2 cup apple seeded and diced
- 1/2 cup radishes, quartered lengthwise, and sliced
- 1/2 cup tomato, diced (the seeds don’t bother me)
- 1/3 cup green onion, thinly sliced
- 2 T. olive oil
- 2 T. lemon juice
- 1 1/2 t. dried oregano
- 1 t. curry powder (or more to taste)
- 1/2 t. dry mustard
Begin by soaking and sprouting the lentils according to the instructions in the recipe for Sprouted Beans, it should take 3-5 days for the lentils to sprout 1-2-inch long tails.
Then place the sprouted lentils in indirect sunlight for several hours to create chlorophyll and to turn the sprouted tails green before using. Using 1/4 cups dry lentils should yield 4 cups sprouted lentils.
Carefully rinse the sprouted lentils in a colander to remove any of the loose hulls- the hulls should sink to the bottom of the colander as you rinse- then transfer the sprouted lentils to a bowl and discard the loosened hulls.
Add the chopped vegetables to the bowl and lightly toss them with the sprouted lentils. In a small bowl, whisk together the remaining ingredients. Drizzle the dressing over the vegetable mixture and toss gently again. Allow the flavors to blend for 20-30 minutes before serving.
This crunchy salad also makes an excellent sandwich or roll up filling. Loosely cover any leftover salad and store in the refrigerator.
Yield: 7 Cups
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