Crunchy Sprouted Lentil Walnut Salad Raw Live Food Recipes

CRUNCHY LENTIL WALNUT SALAD

Steps:

• Rinse the lentils and put them in a saucepan with plenty of lightly salted water and the bay leaf. Bring to a boil, decrease the heat to a simmer, and cook for about 20 - 25 minutes, until the lentils are tender but still have a good crunch/bite to them. Be careful to not overcook them.
• While the lentils are cooking, make the dressing. Mix the vinegar, mustard, oil, garlic, salt and pepper to taste. Adjust the dressing as you like to your taste preferences.
• Drain the lentils well and mix them into the dressing while still warm, stirring to cook the lentils. Remove the bay leaf and let cool to room temperature, stirring occasionally.
• Add in the walnuts and green onion. Taste, and add additional salt, if desired. I serve the salad at room temperature or warm. The salad can be made up to 2 days ahead and refrigerated. Let it come to room temperature before serving; it may need to be re-seasoned once refrigerated.

CRUNCHY SPROUTED LENTIL WALNUT SALAD (RAW / LIVE FOOD)

Steps:

• Place sprouted lentils in large mixing bowl. Set aside.
• In a food processor, chop walnuts very small, but do not reduce to a powder. If chopping by hand, you want the walnut pieces to be similar in size to the lentils. Put walnuts in with lentils.
• In a food processor, chop the carrots. If processing by hand, you can also shred on a box grater. Put carrots in with lentils and walnuts.
• Next comes the spinach. Either pulse in food processor or mince with a knife. Put in with carrots, lentils and walnuts. Mix to combine thoroughly.
• For the dressing, shake all the dressing ingredients in a glass jar with a tight fitting lid until thoroughly mixed or use the bowl and whisk method. (if using the mayo, the bowl and whisk is much better suited).
• Drizzle the dressing over the salad ingredients and combine until thoroughly mixed. We wanted just a little dressing to give a "pop" of flavor. If you like more dressing on your salads, feel free to double the dressing amount. (When we make this with the mayo, we then use this as a sandwich filling).

SAVORY SPROUTED LENTIL & NUT SPREAD

Steps:

• Grind up the cashews until they're quite fine, I find my 'magic bullet' works really well for this small amount, but then I have to transfer to a food processor to get it to a pate consistency.
• Add in the rest of the ingredients, scraping down the sides a few times. Adjust seasoning to your taste, you may want to add a little extra miso for more saltiness or use the optional tamari/Braggs.
• Refrigerate and use within 24 hours.

CRUNCHY LENTIL SALAD

Steps:

• Combine lentils, water and bay leaf in saucepan. Bring to a boil and cook, uncovered for 15 minutes (or until lentils are tender but crunchy). Drain thoroughly.
• Mix lentils with minced celery, carrot, onion and parsley. NOTE: This salad is much better if you make sure all vegetables are finely diced; the flavors blend much better than if you've used a regular-to-large dice.
• Mix the dressing: Mix olive oil, lemon juice, garlic, thyme, cumin, salt and pepper. Pour over lentils and toss.
• You can serve this right away, but the flavors blend beautifully if you refrigerate for a day or two. Serve at room temperature.