This salad combines sprouted green lentils with fresh vegetables and plenty of olive oil. It is a low-carb legume option for a keto diet and is easy to share from a large bowl at a gathering.
Boil the lentil sprouts in boiling water for 5 minutes, then drain and rinse with cold water.
Dice the cucumber, tomato, and red onion.
Put the sprouts and chopped vegetables in a large bowl. Toss with the parsley, olive oil, lemon juice, and salt.
Chill the salad in the refrigerator for 10 minutes before serving.
Do not overcook the lentil sprouts while boiling, or they will lose their crunch and the salad’s texture will suffer.
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