Southwestern Sprouted Lentil Salad
Instructions
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PREPARE sprouted lentils according to package instructions. Drain any excess water; transfer lentils to bowl and let cool to room temperature.
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HEAT small skillet over low heat. Add ground cumin and cook until just fragrant, about one minute.
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COMBINE cumin, olive oil, lime, garlic, salt and pepper in large bowl. Whisk to combine. Add cooled lentils, tomatoes, carrots, green onions, cilantro and jalapeno. Toss well.
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COVER and chill in refrigerator, or let stand 1 hour before serving for flavors to blend.
Ingredients
- 1 cup truRoots® Organic Sprouted Green Lentils
- 1 teaspoon ground cumin
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 1/2 teaspoons minced garlic
- 1/2 teaspoon Salt or to taste
- 1/4 teaspoon Freshly ground black pepper
- 18 grape tomatoes halved
- 1/2 cup shredded carrots
- 2 green onions, sliced
- 2 tablespoons finely chopped cilantro leaves
- 1 jalapeño pepper seeded and minced
Instructions
-
PREPARE sprouted lentils according to package instructions. Drain any excess water; transfer lentils to bowl and let cool to room temperature.
-
HEAT small skillet over low heat. Add ground cumin and cook until just fragrant, about one minute.
-
COMBINE cumin, olive oil, lime, garlic, salt and pepper in large bowl. Whisk to combine. Add cooled lentils, tomatoes, carrots, green onions, cilantro and jalapeno. Toss well.
-
COVER and chill in refrigerator, or let stand 1 hour before serving for flavors to blend.
