Sprouted Lentil Salad

Sprouted Lentil Salad

7 Reviews 3 Pics
  • Prep

    15 m
  • Ready In

    35 m
Recipe by  Sandi

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

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Adjust Servings

Original recipe yields 4 cups



  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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Reviews (7)

Rate This Recipe


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.

More Reviews

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Amount Per Serving (8 total)

  • Calories
  • 46 cal
  • 2%
  • Fat
  • 2 g
  • 3%
  • Carbs
  • 6.5 g
  • 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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Creamy Lentil Salad


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Beet and Carrot Lentil Salad