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: