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Sprouted Lentil Salad

Sometimes all you need is something light for lunch, or even dinner. This salad may be just the thing. Made with sprouted lentils, this salad comes together quickly and simply and can easily be made ahead of time.


  • 4 cups sprouted lentils*
  • ½ red onion, minced
  • ¼ cup minced parsley
  • 4 handfuls of spinach, chopped into bite-sized pieces
  • 2 Roma tomatoes, diced
  • 2-3 tablespoons red wine vinegar, to taste
  • 3-4 tablespoons olive oil, to taste
  • Sea salt to taste
  • ½ cup cubed or crumbled cheese (sharp cheddar or feta)



  1. Combine all ingredients except cheese in a large bowl. 
  2. Let sit for at least 30 minutes before serving to allow flavors to meld.
  3. Add cheese and serve.

*Unlike most legumes, lentil sprouts may be eaten raw. However, some may experience discomfort from consuming too many raw lentil sprouts. We recommend cooking sprouted lentils before consuming. 

Ready to Learn More About Sprouting?


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