This salad combines sprouted green lentils with fresh vegetables and plenty of olive oil, making it a low-carb legume option suited to a keto diet. It is easy to share from one large bowl at a crowded table.
Boil the lentil sprouts in hot water for five minutes, then drain and rinse under cold water.
Dice the cucumber, tomato and red onion into small cubes.
Combine the sprouts and diced vegetables in a large bowl and toss with the parsley, olive oil, lemon juice and salt.
Chill the salad in the fridge for ten minutes before serving.
Do not overcook the lentil sprouts; if they lose their crunch, the salad's texture suffers.
If you cannot find sprouted lentils, you can sprout them yourself at home in three to four days; soaking and draining twice a day is enough.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.