Lentil Gazpacho Salad
Buy sprouted lentils. They’re worth the few extra $$.
This salad is bursting with color and crunch. Coated in a tangy sauce, you can’t help but turn this salad into your meal!
Cook 1 1/2 cups dry sprouted green lentils in 6 cups water for about 20 minutes until al dente. Don’t overcook. Drain and allow to cool.
Combine all ingredients and refrigerate 2-3 hours before serving.
|SLICE & DICE|
|1 tsp salt|
|1 tsp ground pepper|
|Can garbanzo beans (rinsed)|
|Lightly salted cashews, chopped (add right before serving)|
|Juice of 1 lime|
|2 tsp fresh grated ginger|
|3 T light Tamari Sauce|
|1 T honey|
|1 T sesame oil|
|1/4 cup basil flavored olive oil (or add 1 tsp dried basil)|
|3 T red wine vinegar|
|1 tsp ground pepper (optional)|
Never think a salad has to be made with lettuce or pasta (or potatoes!). Combine fresh ingredients from your garden or a farmer’s market, add in legumes, chill and enjoy!