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Sprouted Lentils, Tomatoes & Coriander Salad

by | Breakfast, 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 | 0 comments

Sprouted Lentils, Tomatoes & Coriander Salad

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Cook Time 10 minutes
Total Time 10 minutes
Course Salad

Ingredients
  

  • 2 cups freshly sprouted lentils Vata + Pitta - - Kapha -
  • 2 ripe tomatoes Vata - - Pitta + Kapha +
  • 1/2 bunch coriander Vata + Pitta - - Kapha -
  • 1/2 bunch chives Vata - Pitta + Kapha - -
  • 2 medium green cucumbers Vata + Pitta - - Kapha ++
  • Juice from 1 lime Vata - - Pitta + Kapha -
  • 1 tsp. rock salt flat (Vata - - Pitta 0 Kapha +)
  • 1/2 tsp. ground black pepper flat (Vata - Pitta + Kapha - -)
  • Olive oil Vata - - Pitta + Kapha +

Instructions
 

  • Chop the tomatoes, cucumbers, coriander and chives.
  • Mix in a bowl with the sprouted lentils.
  • Season with lime juice, salt and pepper to taste.
  • Mix well and only then add olive oil.

Notes

Optional additions:
In case of heartburn, omit the tomatoes, chives and black pepper.

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