Sprouted Lentil Tabouli

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.


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


Juice of 2 lemons, or to taste

4 Tbs. extra virgin olive oil

1tsp. sea salt


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


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:

Salad Dressing

salad dressing

This dressing is very versatile, it can go over just about anything and any salad, including tuna salad, baked fish or baked chicken, potatoes, or anything else you can think of!


1 Cup extra virgin olive oil
 ½ Cup lemon juice + 2Tbs.
3 cloves garlic, peeled
1 inch fresh turmeric root, peeled (optional)
1 1/2 tsp. sea salt
1 tsp. dry mint (optional)


Put lemon juice and all other ingredients, except olive oil, in the blender and blend until all chunks (garlic/turmeric) are gone. Then slowly pour in the olive oil while blender is on a low speed and once fully mixed (about 10 seconds), turn off and it’s done J


This recipe is for 1 ½ cup of dressing, it can be made and stored in the fridge for about 5 days; shake before using.

Turmeric root has so many health benefits and this is a great way to add it to your diet. You may leave it out if you can’t find it in stores; Indian grocers or Whole Foods carries it usually. If you are using fresh turmeric root, it has more health benefits as opposed to the powdered which has lost many values but is still good for you.

*The taste of turmeric root is a little sharp like radish and goes excellent in this dressing.



Garlic Sauce

photo 2

Garlic Sauce

This sauce can be very tricky. There are different variations but this one works best for me.


  • 6 cloves garlic, peeled
  • 2 Tbs. lemon juice, fresh
  • ½ tsp. sea salt, or little more if needed
  • 1 egg white (room temp)
  • 2/3 Cup avocado oil or other light oil (coconut oil mixed with olive oil works well too in equal parts)


  1. Put garlic cloves, salt and 1 tsp. of the lemon juice in a blender or food processor. Blend about 30 seconds.
  2. Add the egg white and blend for 2 minutes or until the mixture is white and fluffy.
  3. Then add the oil in a thin stream, slowly until the mixture becomes creamy.
  4. Then add the rest of the lemon juice slowly. Blend just a few seconds more until completely blended.
  5. You can serve immediately, or store in the refrigerator until use; lasts about 5 days or longer.


This sauce is an excellent condiment that goes well with various dishes; grilled fish, shrimp, or chicken, any style potatoes (fries), drizzled over grilled vegetables, on bread plain or on a sandwich, even put it on salad,  I use it for baked chicken and potatoes, or as a garlic mayo.

You can find another variation at  Mamas Lebanese Kitchen