Lentil sprout salad

Ingredients for 2 servings:

• 240 g sprouts, from 70 g dry mountain lentils
• ½ cucumber(s)
• 1 m.-large apple, sweet and sour, e.g. Jonagold or Topaz
• ½ bunch radishes
• 1 stalk(s) spring onion(s)
• 2 tbsp olive oil
• 4 tbsp water
• 3 tbsp lemon juice, freshly squeezed
• 2 tsp, leveled mustard, medium hot
• 1 tsp, levelled honey or agave syrup
• 1 ½ tsp, leveled herbal sea salt
• n. B. Pepper, white, freshly ground

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Crisp, fresh salad with lentil sprouts, also available vegan

Stir together all the dressing ingredients in a salad bowl and season to taste if desired. Finely dice the apple and cucumber, including the skin. Finely dice the radishes. Finely slice the spring onion. Rinse the lentil sprouts thoroughly and drain. Mix everything together with the dressing and let it marinate briefly before serving. The salad serves two as a light summer meal. As a side salad, it serves four. Using agave syrup instead of honey, it is vegan. Tip: Lentil sprouts have a pleasantly nutty and slightly sweet flavor and are very easy to grow at home. To sprout, soak the lentils for about 8-10 hours and let them germinate for about 3 days. Rinse the lentils twice, or even three times, daily. The lentils should be harvested before the sprouts develop their green leaves, otherwise the nutrients built up during the germination process will be consumed by the sprouts themselves. Lentil sprouts can be eaten raw and do not require blanching.