Sprouted Lentil Salad

Sprouted Lentil Salad

Sandi 0

"A deliciously mildly spicy ethnic-inspired salad that's very healthy as well. A nice crunchy twist on UNsprouted lentil salads."


35 m servings 46 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 46 kcal
  • 2%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 56 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In a medium bowl, combine the lentil sprouts, cucumber, tomato, green onions, cilantro and radishes. Toss lightly.
  2. In a smaller bowl, whisk together the olive oil, lemon juice, white wine vinegar, oregano, garlic powder, curry powder, mustard, salt and pepper. Drizzle the dressing over the salad, and toss lightly to coat. Chill for 20 to 30 minutes to allow the flavors to blend before serving.
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Your rating



  1. 10 Ratings


Wow! I really love the mix of spices and herbs. Very refreshing, tasty and not to mention healthy!

Cucumbers weren't available, so I substituted asparagus, which was in season. I liked making the sprouts, and I liked the combination of flavors in this salad. Quite tasty!

Healthy and delicious. Don't be tempted to make more of the dressing. The amount is perfect.

The sprouted lentils took two days to make. Which wouldn't be that big of a deal if the salad was superlative. It's not. I told my husband "this tastes healthy" which isn't a complement.

I love sprouted-lentil salads, and this is a good one. The curry adds an interesting flavor, but it made the salad a bit gritty. I used fresh oregano and added a grated daikon radish along with ...

Me and everyone at work loves this.

great recipe! i added 1/2 tsp of smoked paprika. yum.

Love sprouted beans, thank you for sharing. I sometimes dunk this in yogurt :)