Feel like you’re getting robbed of all your veggies’ nutrients?  Don’t get the short end of the stick, just try a raw recipe. Cooking raw means nothing is heated over 118 degrees which means nutrients and vitamins aren’t cooked out … plus, it’s better on the environment since you don’t need all that cooking electricity. Greenista Girl Shubhra is showing you how to whip up a Lentil Sprout Salad. Lentils are packed with protein and a great natural substitute for hormone-induced meat. For fun, put a few sprouted lentils in the ground and water them daily, and watch your own lentil plant grow. Good deal.

Raw Lentil Spout from Shubhra Ramineni from upcoming Indian cookbook, Entice with Spice

Serves 4 to 6

• 1/2 cup dried whole green lentils (sabut moong daal)
• 1 small tomato, diced
• 1 small turnip, peeled and diced
• 1/2 small onion, diced
• 1/2 red bell pepper, diced
• 4 tablespoons peeled and diced cucumber
• 1 handful fresh cilantro, rinsed and chopped
• 1/4 teaspoon ground red pepper (cayenne)
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• Juice of 2 limes

Rinse the lentils. Put them in a small bowl and cover with cold water. Cover the bowl and let sit overnight at room temperature.

The next morning, drain the water from the bowl.  Cover the bowl and let sit out another night, and the following morning you will have sprouted lentils.

Place the sprouted lentils and the rest of the ingredients in a large bowl, toss, and enjoy!

Written by Greenista Girl Shubhra

Photo by Shubhra Ramineni and Girls on Veggies

Tags: lentils, raw, recipe, sprouts

This entry was posted on Friday, June 18th, 2010 at 5:31 am and is filed under Bite. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.