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Southwestern Sprouted Lentil Salad

Instructions

  • PREPARE sprouted lentils according to package instructions. Drain any excess water; transfer lentils to bowl and let cool to room temperature.

  • HEAT small skillet over low heat. Add ground cumin and cook until just fragrant, about one minute.

  • COMBINE cumin, olive oil, lime, garlic, salt and pepper in large bowl. Whisk to combine. Add cooled lentils, tomatoes, carrots, green onions, cilantro and jalapeno. Toss well.

  • COVER and chill in refrigerator, or let stand 1 hour before serving for flavors to blend.

Yields:
Yields: 4
Prep Time:
Prep Time: 15 Min
Cook Time:
Cook Time: 25 Min

Ingredients

  • 1 cup truRoots® Organic Sprouted Green Lentils
  • 1 tsp. ground cumin
  • 3 tbsps. olive oil
  • 2 tbsps. lime juice
  • 1 1/2 tsps. minced garlic
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 18 grape tomatoes
  • 1/2 cup shredded carrots
  • 2 green onions, sliced
  • 2 tbsps. finely chopped cilantro leaves
  • 1 jalapeno pepper

Instructions

  • PREPARE sprouted lentils according to package instructions. Drain any excess water; transfer lentils to bowl and let cool to room temperature.

  • HEAT small skillet over low heat. Add ground cumin and cook until just fragrant, about one minute.

  • COMBINE cumin, olive oil, lime, garlic, salt and pepper in large bowl. Whisk to combine. Add cooled lentils, tomatoes, carrots, green onions, cilantro and jalapeno. Toss well.

  • COVER and chill in refrigerator, or let stand 1 hour before serving for flavors to blend.

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