Crunchy Sprouted Lentil Walnut Salad (raw / Live Food)

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 2 cups sprouted lentils
• 2 cups walnuts (organic and raw for maximum nutrition)
• 2 large carrots
• 3 cups baby spinach, packed (or kale or a combo of the two)
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon mustard powder
• 2 tablespoons extra virgin olive oil (or for variation, 1/2 c mayo)
• 2 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 1 tablespoon raw honey

Recipe

• 1 place sprouted lentils in large mixing bowl. set aside.
• 2 in a food processor, chop walnuts very small, but do not reduce to a powder. if chopping by hand, you want the walnut pieces to be similar in size to the lentils. put walnuts in with lentils.
• 3 in a food processor, chop the carrots. if processing by hand, you can also shred on a box grater. put carrots in with lentils and walnuts.
• 4 next comes the spinach. either pulse in food processor or mince with a knife. put in with carrots, lentils and walnuts. mix to combine thoroughly.
• 5 for the dressing, shake all the dressing ingredients in a glass jar with a tight fitting lid until thoroughly mixed or use the bowl and whisk method. (if using the mayo, the bowl and whisk is much better suited).
• 6 drizzle the dressing over the salad ingredients and combine until thoroughly mixed. we wanted just a little dressing to give a "pop" of flavor. if you like more dressing on your salads, feel free to double the dressing amount. (when we make this with the mayo, we then use this as a sandwich filling).