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Print Recipe

Sprouted Lentils & Sweet Potato Salad

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Salad

Ingredients

  • 1/2 cup sprouted green lentils Vata + Pitta - - Kapha -
  • 1 large sweet potato Vata - - Pitta - Kapha ++
  • 1 small rosemary sprig Vata 0 Pitta + Kapha - -
  • 1/2 tsp. rock salt Vata - - Pitta + Kapha ++
  • 2 Tbs. olive oil Vata - - Pitta + Kapha ++
  • 1/4 cup sunflower seeds peeled and roasted (Vata 0 Pitta - Kapha -)
  • 1/4 cup almonds peeled, roasted and halved (Vata - - Pitta - - Kapha +)
  • 1/2 bunch coriander chopped (Vata + Pitta - - Kapha -)
  • 1/2 bunch parsley chopped (Vata 0 Pitta 0 Kapha - -)
  • 1/2 bunch chives chopped (Vata - Pitta + Kapha - -)
  • 1/4 cup olive oil to taste (Vata - - Pitta + Kapha +)
  • 1 tsp. salt to taste (Vata - - Pitta 0 Kapha +)
  • 1/4 tsp. black pepper to taste (Vata - Pitta + Kapha - -)
  • Fresh lemon juice from 1 lemon to taste (Vata - - Pitta + Kapha -)

Instructions

Sprouting the lentils:

  • Day 1 - Put the lentils in a bowl of water to cover and soak for 24 hours.
  • Strain and change the water 3 times during the day.
  • Day 2 - Place the lentils in a wide strainer and cover with a wet towel (make sure the towel is always wet).
  • Day 3 - Same as day 2. At this stage, a small root sprouts out of the lentils and sometimes also the stem.
  • The lentils are ready and can be stored in a closed box in the fridge for 2 days.

Roasting the sweet potato:

  • Finely dice the sweet potato and season with rosemary, Atlantic sea salt and olive oil.
  • Roast in a preheated oven at 220 °C/428 °F, for 15 minutes and let cool.
  • Separately roast the sunflower seeds and the almonds, in a Teflon skillet or an oven.
  • Mix the chopped greens, the sprouted lentils and the sweet potato in a bowl.
  • Season to taste with olive oil, salt, pepper and lemon and serve.