Sprouted Lentil Salad

Have you read “In defense of food” by Michael Pollan? If you haven’t, you need to get on that. I currently am and it’s remarkable. It’s reiterating everything I believe and know is true.

Ok maybe that sounds a little dramatic, but if you know me, it fits.

I recently started sprouting everything. It’s so EASY you guys! Pretty much fool proof. But I won’t be sprouting white or black beans anymore because those kind of make me mad… I won’t get into that here.

So LENTILS you guys! I’m talking about sprouted lentils! Have you ever tasted a sprouted lentil? I hadn’t but now I’m all about them. I’ll snack on them raw sometimes. Weird? Nope. Yummy. They taste real earthy raw but when you cook them slightly they taste a bit sweet! I love it!

Also Sebastian is obsessed with this salad. And it’s cute to hear him say “lentils.” It’s not so cute to hear him say “sit” when I tell him that in his grocery car seat because it sounds more like he is yelling “sh*t”. Slightly embarrassing.

Estela has become quite the kitchen “helper”. It takes her about 10-20 minutes to unload the dishwasher because of course every fork is a soldier and has guard the queen (the big spoon). I have to take out the stool from the closet every time she sees me making something in the kitchen because height is not on my children’s side.


When did my baby grow up? Also she is sporting a pretty cool tattoo that she got on one of her easter egg hunts. She wants you to know that it’s just temporary though.

She was pretty stoked to help out with this photo shoot too. But she also hates the smell of vinegar so she didn’t want anything to do with adding that.


Oh and i’ve started wearing shorts again! The weather is getting warmer (except for the two days it snowed… in april… like 3 days ago). So I will enjoy this warmer-ish weather and eat my sprouted lentil salad.



Sprouted Lentil Salad


1 cup dry lentils (or about 3 cups sprouted)

2 1/2 TBSP olive oil

2 1/2 TBSP red wine vinegar

Juice of 1 lime

1 1/2 tsp Dijon Mustard

1 1/2 tsp maple syrup

Sea salt to taste

5 green onions, sliced (green parts only)

1/2 cup oil packed sun-dried tomatoes, finely chopped


For the sprouted lentils:

Place your lentils in a pint size mason jar and fill to the top with water. Cover with a straining lid and soak over night or 8 hours. Rinse and drain the water twice in the day after they have been soaked, keeping them in room temperature. After 1 day you should see some sprouts. Let them grow for another day. Then get ready to cook them!

For the salad: Place the lentils in a pot with water and bring to boil. Bring it down to a simmer immediately after and let it simmer for 5 minutes. Drain the sprouted lentil pot and place into a large bowl with all the other ingredients. Mix and enjoy! I store it in my fridge and eat it all week long for lunch!