SPROUTED LENTIL SALAD

SPROUTED LENTIL SALAD image

Yield 6

Number Of Ingredients 14

1/2 cup dry beans of choice (such as lentils, soybeans, red beans, black beans, etc.)
1/2 cup seeded and chopped cucumber
1/2 cup diced seeded tomato
1/3 cup thinly sliced green onion
2 T chopped cilantro
1 T olive oil
2 T lemon juice
1 T white wine vinegar
1 1/2 t dried oregano
1/2 t garlic powder
1 1/2 t curry powder
1/2 t dry mustard
1/2 cup sliced lengthwise-quartered radishes (optional)
salt and pepper to taste

Steps:

Sort and rinse the beans. Transfer the beans to a bowl, cover them with 2 cups water, and leave them to soak at room temperature for 8 hours or overnight. Drain the soaked beans in a colander and gently rinse them with cold water. Place the colander over a bowl and leave the beans to drain. Place the colander in a dark place, such as a kitchen cabinet, to encourage sprouting. Repeat the "rinsing/leaving to drain/returning to a dark place" procedure twice a day or more, for 3 days, or until the beans sprout a tail that is a 1/2-inch or more long. Place the sprouted beans in indirect sunlight for several hours, to create chlorophyll (healthy!) and to turn the sprouted tails green before using. Add the chopped vegetables to the bowl and lightly toss them with the sprouted lentils. In a small bowl, whisk together the remaining ingredients. Drizzle the dressing over the vegetable mixture and toss gently again. Allow the flavors to blend, chilled, for 20 to 30 minutes before serving.