Sprouted Lentil Tabouli

 

Sprouted Lentil Tabouli

This is an altered version of the Lebanese tabouli/tabouleh. You can add cucumber or tomato if you’d like.

Recipe:

2 Cups sprouted lentils

2 Cups fresh parsley leaf – chopped fine (stems removed)

6 springs green onion or ½ white onion, minced

¼ Cup fresh mint leaves or 1 Tbs. dried

Dressing:

Juice of 2 lemons, or to taste

4 Tbs. extra virgin olive oil

1tsp. sea salt

Instructions:

Mix everything in a serving bowl, let marinate in fridge for 30 minutes – 2 hours before eating.

Notes:

Please read the link below to find out why sprouts are beneficial and how to do it. I will explain in a future post.

Benefits of Sprouting:

http://vegetarian.about.com/od/beverage1/a/about-sprouting.htm

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