Sprouted Lentil Salad

Name: Sprouted Lentil Salad
Yield: a bunch!
Cuisine: American
Ingredients: 1 cup Organic dry lentils (sprouted); 1 finely chopped red onion; 1-2 crisp apples (I like gala); 1 cup chopped celery; 1 cup pomegranate aerials; 1 cup chopped toasted walnuts (or pecans, almonds, pistachio...); 1 cup mayonnaise; 3 tbl. Spoon white wine vinegar; 1/2 tsp. Salt; 1 Tbl. Spoon sugar (or to taste); Pinch pepper; 1 Tbl. Spoon poppyseeds

ethartwick @cook_4067481

Waldorf inspired, with all my favorite tastes of fall. I came up with this combo on my own, then did some research, and found many versions of sprouted salads. I thought I was being sooooo clever. End result, original idea or not, it's a fabulous tasting and looking salad, filled with powerhouse, good for you foods, and easily adapted for vegan or special dietary needs. Allow a few extra days to sprout your lentils. Enjoy!

ethartwick @cook_4067481

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Ingredients

a bunch!

1 cupOrganic dry lentils (sprouted)
1finely chopped red onion
1-2crisp apples (I like gala)
1 cupchopped celery
1 cuppomegranate aerials
1 cupchopped toasted walnuts (or pecans, almonds, pistachio...)
1 cupmayonnaise
3tbl. Spoon white wine vinegar
1/2 tsp.Salt
1Tbl. Spoon sugar (or to taste)
Pinchpepper
1Tbl. Spoon poppyseeds

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Steps

1

Step one: sprout the lentils. Place lentils in large (at least 4 cup capacity, lentils will need room to grow, or use multiple jars) glass jar covered with water. Soak for 4 -8 hours.
2

My sprouting jar. If you are unsure if you'll enjoy sprouted lentils, just sprout 1/4 cup the first time. Add to your lettuce salads, enjoy in sandwiches or wraps, and as a really nice crunchy topping for tacos instead of floppy lettuce.I always have a batch in the fridge, and one going on the counter, I am so in love with sprouts!
3

Drain lentils. Rinse in cool water. Cover top of jar with cheese cloth, or mesh held on with rubber band or twine. Drain lentils. Place jar on its side in a dish or tray to catch remaining water. Let rest on counter.
4

For next 3 -7 days, rinse and drain jar twice a day, until lentils sprout. They will begin to sprout in 1 or two days, but I like to leave them until they just start to get green leaves.
5

Rinse sprouted lentils in extra large bowl, filled with water. Some of the empty seed jackets will float to the top. You can skim them off, if you want, but they are edible and loaded with good for you fiber, so it's up to you.
6

Drain well, a salad spinner works well here. If not using in salad, immediately, store in covered container in fridge, rinsing every couple of days, to keep them hydrated. They will continue to grow, and will outgrow the container if left too long.
7

Prepare the rest of salad veggies, feel free to add any of your favorites. I often add cauliflower or broccoli, chopped finely. When I don't have pomegranate, red bell peppers add a nice pop of color.
8

Mix salad dressing ingredients, adjusting sugar, salt and vinegar to taste. If your apples are really sweet, you may not need more sugar. Sub honey, agave or other sugar substitute as desired.
9

Toss saldad with dressing, stirring in most of the nuts. Save a few for garnish.
10

This salad is best when served soon after tossing, however I have enjoyed it days later too. The fruit juices tend to dilute the poppyseed dressing and settles into a milky watery puddle, but the apples retain their color and it still tastes great.