Saturday, November 2, 2013

Sprouted Black Lentil Jicama salad

The farmers market this morning must have had 50 cents day. We were able to purchase the jicama, cilantro, and red bell peppers at that price as well as many other produce.
We were able to throw together this salad using produce from the refrigerator. The tomatoes, garlic, and scallions are from the garden.
A half of a cup of dried black lentils were soaked overnight, then drained, rinsed, and drained. They were rinsed and drained twice a day until the quart mason jar was completely full of sprouts. This takes 2-3 days.
For this recipe we used
1 jicama
1 cup sprouted black lentils
3/4 tsp cumin
1 lime
1/4 cup chopped cilantro
1 cucumber
2 small tomatoes
1 red bell pepper
2 sliced scallions
2 TBS olive oil
2 cloves of garlic
a couple of twists of salt

Nutritional information:  (serving 4)
calories: 146.6
fat: 7.5 g
carbs: 19.9 g
fiber: 7.7 g
protein: 3.1 g

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