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 |
Cucumber |
Red pepper |
Yellow pepper |
Red onion |
Carrots |
Avocado |
1 tsp salt |
1 tsp ground pepper |
ADD INS |
Cooked lentils |
Can garbanzo beans (rinsed) |
Lightly salted cashews, chopped (add right before serving) |
SAUCE |
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) |

Serve with whole grain crackers at a summer party!
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!
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