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Print Recipe

Sprouted Lentils, Celery, Red Pepper & Portobello Mushroom Salad

Cook Time15 minutes
Total Time20 minutes
Course: Salad

Ingredients

  • 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 - -)

Instructions

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.