Sprouted Lentils, Celery, Red Pepper & Portobello Mushroom Salad
by Asaf Feit | Breakfast, Cleansing & Reducing, Cold & Dry, Decrease Kapha, Decrease Pitta, Decrease Pitta-Kapha, Dinner, Hard to Digest, Late Summer, Lentils, Liver fire, Liver Phlegm Stagnation, Lunch, Recipes, Salad, Spring, Stimulating, Stomach Fire, Summer |
Sprouted Lentils, Celery, Red Pepper & Portobello Mushroom Salad
Cook Time 15 minutes mins
Total Time 20 minutes mins
- 1/2 cup green lentils sprouted (Vata + Pitta - - Kapha -)
- 1 cup lukewarm water Vata 0 Pitta - Kapha +
- 2 Tbs. olive oil Vata - - Pitta + Kapha +
- 2 cloves garlic crushed (Vata - - Pitta ++ Kapha 0)
- 3-4 celery stalks and leaves chopped (Vata - Pitta - - Kapha -)
- 1/2 red pepper thinly sliced (Vata ++ Pitta - - Kapha - -)
- 5 Portobello mushrooms thickly sliced (Vata ++ Pitta - - Kapha -)
- 1/2 bunch parsley chopped (Vata 0 Pitta 0 Kapha - -)
- 1/2 bunch dill chopped (Vata - Pitta 0 Kapha -)
- 2 Tbs. sunflower seeds roasted (Vata 0 Pitta - Kapha -)
- Juice from 2 limes Vata - Pitta 0 Kapha -
- 1 lime chopped (Vata - Pitta 0 Kapha -)
- Rock salt Vata - - Pitta 0 Kapha +
- Black pepper ground (Vata - Pitta + Kapha - -)
Begin with the sprouting:
Begin with the sprouting:
Put 1 cup of lentils in lukewarm water and soak for the night.
In the morning, drain and place in a strainer.
By noon, beginning of sprouting will be noticeable.
In a medium cooking pot, put the lentils in water and bring to a gentle boil.
Lower the flame and cook for 10 minutes, until partially softened.
Strain and cool.
Heat the oil in a frying pan and briefly fry the garlic.
Add the celery, red pepper and mushrooms and fry for 5 minutes.
Add the chopped greens for a quick, 2-3 minutes long frying.
Add the cooked lentils and mix well until all the mixture is warm and equally mixed.
Close the flame.
Add the chopped lime and lime juice and season with salt and black pepper to taste.
Serve warm or cold.
