Organic Mediterranean Sprouted Lentil Salad on bed of Spinach

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Organic Mediterranean Sprouted Lentil Salad on bed of Spinach. 

Ingredients: 
1 Cup Sprouted Lentils
1 Cup diced carrots
1 Yellow summer squash diced
1/2 Cup purple onion diced
2 cloves garlic minced
1 Bay leaf
1/2 teaspoon dried thyme
2 Tablespoons lemon juice
1/4 Cup chopped parsley
1 teaspoon salt
1/4 Cup olive oil
pepper to taste

Directions:
In a saucepan combine lentils, carrots, squash, onion, garlic, bay leaf, 1/2 teaspoon salt and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce heat and simmer uncovered for approx. 15 minutes or until lentils are tender but not mushy.
Drain lentils and vegetables and remove bay leaf. Add olive oil, lemon juice, parsley, 1/2 teaspoon salt and pepper. Toss ingredients and serve on bed of fresh spinach.

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