Lentil Salad
This is a very simple and delicious recipe from “Carol Alt: Eating in the Raw (p. 135)”. It works well as a side dish or it can be a meal in itself.
Ingredients:
1 cup raw germinated lentils
1 chopped white onion
1 tomato, chopped
1 cucumber, chopped
2 tablespoons Udo’s Choice oil
2 tablespoons cold-pressed extra-virgin olive oil
1/8 cup raw apple cider vinegar (optional)
Sea salt, to taste
1/4 lemon (optional)
Instructions:
Mix the germinated lentils, onion, optional tomato, and cucumber in a medium bowl. Pour the oils and vinegar over the lentil salad, and toss well. Season with sea salt and a squeeze of lemon. Toss again. Let sit for 2 to 3 hours in the regrigerator to absorb the nice onion flavor.
Notes
Germinating
- Rinser your lentils, then soak them in purified water for 8 hours in a glass jar or bowl that’s covered with cheesecloth or a stocking. The should be soaked at room temperature.
- Afterward, rinse and drain the germinated lentils with purified water a couple of times. They are now ready to use.