Sprouted Lentil Salad

 I made this recipe from Healthy Christian Home. I had a jar of sprouted lentils and was looking for a salad. This salad is delicious. I did alter it though to fit our needs.

Ingredients

• *1 cup uncooked lentils
• 6 cups water for cooking
• 1 pint grape tomatoes, halved
• 1 red onion, diced
• *1 cup cucumbers
• *1/4 cup sliced olives
• 1 bunch parsley, finely chopped
• 1 container Follow Your Heart Vegan feta cheese, crumbled

Lemon Garlic Dressing

• *2 TBS quality olive oil
  
• *6 TBS Brine from the olive jar
• 4 Tablespoons fresh lemon juice (from about 2 lemons)
• 4 teaspoons lemon zest from about 2 lemons)
• 4 cloves garlic, minced
• 1 Tablespoon dried oregano
• 1/2 teaspoon sea salt
• 1 teaspoon black pepper

Instructions

1. Prepare the lentils by sorting and rinsing them. Soak overnight for 6-10 hours.

2. Drain the soaking water off and give your lentils a good rinse. Repeat this twice a day until the quart jar is filled. This took three days

3. Every 12 hours, check on your lentils and give them a rinse. 

4. Make dressing by combining zest and juice of 2 large lemons (preferably organic), extra virgin olive oil, minced garlic, dried oregano, and sea salt and pepper.

5. While you make the dressing, cook the sprouted lentils. Cover with water and bring to a boil, then reduce heat. Simmer for 20-25 minutes, until lentils are soft.

6. Drain the cooked lentils and allow to cool.

7. To a large salad bowl, add chopped parsley, halved grape tomatoes, diced red onion, olives, cucumbers and crumbled feta cheese.

8. Add your cooked/cooled lentils and dressing to the bowl. Mix thoroughly and marinate in the fridge for a couple hours before serving (for best flavor).

Notes

Store salad in an airtight container in the fridge for up to 1 week.

* changes made from the original recipe