Boy, that Kimi Harris sure can cook! I love the budget-friendly recipes she features on her site, The Nourishing Gourmet. This salad is perfect for this time of year, featuring fresh, seasonal veggies from my farmer’s market, sprouted lentils and a homemade dressing. Here‘s her recipe.
I did two things differently than the original recipe. The first was to sprout the lentils. Just about any grain or legume can be sprouted, and it is well worth the extra step for the increased nutrition you’ll reap! Lentils on their own have a very good protein profile, deficient in just two amino acids, and these two are boosted greatly by sprouting. The other thing I changed was to cook the lentils in homemade chicken stock rather than water. I work hard to get stock into as many meals as possible here because of its tremendous health benefits.
I topped the salad off with some ricotta cheese I had leftover in the fridge. Feta would have been better, but ricotta’s what I had.
A Tuesday Twister post, at Gnowfglins!
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June 15, 2010 at 5:51 pm
Jen
YUM! That looks so good. Definitely going to try it once I get to the Farmer’s Market next weekend.
June 15, 2010 at 9:45 pm
carmen
This is my kind of salad. I love lentils to the point that lentil soup is a staple at our house during the winter months. I love the photos on GNOWFLINS’ Tuesday Twister.
blessings
carmen
June 16, 2010 at 10:09 am
Wardeh @ GNOWFGLINS
Thanks for adding your salad to the Tuesday Twister, Peggy!
June 22, 2010 at 9:23 am
Tuesday Twister – Lentil Slaw and Spice Cake | GNOWFGLINS
[...] I made Erin’s sprouted lentil slaw … twice! It fed us for four days. What a great dish to eat in the summer! Tasty, fresh, crisp and cool. Depending on what you add, it can offer more than digestive enzymes (from the sprouted lentils), but probiotics, too! Our probiotics came from tossing the salad in my raw, soft cheese based creamy salad dressing (this time I made it from kefir cheese) and cubes of raw queso fresco cheese. Other additions: fresh herbs, garlic greens, cucumbers, and leeks from the Farmer’s Market. If your digestion is sensitive or you just prefer it, you can always lightly steam the lentils and then cool them prior to using them in the salad, as Peggy shared in last week’s Tuesday Twister. [...]