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Sprouted Lentil Salad



Sometimes all you need is something light for lunch, or even dinner. Sometimes you just want something easy-to-digest and fresh during the hot summer months.

If that is you, then this salad may be just the thing. Made with sprouted lentils you store in the refrigerator, this salad comes together quickly and simply and can easily be made ahead of time.


  • 4 cups sprouted lentils
  • 1/2 red onion, minced
  • 1/4 cup minced parsley
  • 1/2 cup cubed or crumbled cheese (sharp cheddar, feta, goat)
  • 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



  1. Combine all ingredients in a large bowl. Allow to sit for at least 30 minutes before serving to allow flavors to meld.
  2. Serve as a main dish vegetarian lunch salad or as a side dish to grilled meat and vegetables.


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Sprouted Lentil Salad

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