I don’t know how it is where you live, but in Switzerland, the range of fresh, regional produce is very slim this time of year. But like I covered in my last blog post, there is a simple solution for that: Just grow your very own little sprouts, that will provide plenty of vitamins and antioxidants when you need them the most.

Sprouts can be grown out of a variety of seeds and legumes. For today’s recipe we will need sprouted brown lentils. In case you followed my last blog post, you might have started cultivating the little sprouts already. If that is not the case, don’t worry! If you start the sprouting process today, you will be able to enjoy this aromatic winter salad in about 4-6 days yourself.

By the way: If you have never tried sprouting or feel like that’s not your thing, I plead with you: Give this salad a try! It is so scrumptious, that you will forget how healthy it actually is.

Winter Salad with Lentil Sprouts

Makes 4 servings (good sized side salad)

Ingredients:

• 80 g (3 oz) brown lentils, approx. 6 oz when sprouted
• 4-5 brown button mushrooms
• 1/2 small red onion
• 2 red-cheeked, sweet-sour apples (e.g. Braeburn)
• 1/2 Bunch parsley
• 1 handfull mint leaves (approx. 10 leaves)
• 2 tbsp Dijon-mustard
• 1 tbsp Maple syrup
• 1 tbsp olive oil
• 1 tsp dried Italien herbs (e.g. a mixture of rosemary, thyme, oregano, basil)
• 1/4 tsp salt
• 2 pinches black pepper
• 2 tbsp apple cider vinegar

Directions:

Soak the lentils at least over night in plenty of cold water, then let them sprout as described in my last post for about 4-5 days (rinse with cold water once or twice a day and dump excess water).

Rinse off the fresh herbs, pat them dry with a kitchen towel and chop finely. Cut the half red onion in fine strips lengthwise, then cut the mushrooms in fine julienne-like strips. Now grate the apples on a coarse grater.

Rinse the sprouts before use one last time and sort out any unsprouted lentils or loose shells. Don’t be too thorough, though. There is no disadvantage in eating a few unsprouted lentils, als long as they are well soked.

Now whisk together mustard, maple syrup, vinegar, salt, pepper and Italian spices until a smooth dressing forms. If you want to make sure it is super creamy, use an immersion blender.

Now mix all prepped ingredients for the salad, but don’t drizzle on the dressing just yet. Sprouts wilt super quickly when in contact with acid. So wait with adding the dressing until just before you will eat the salad.

The veggie-mixture keeps in the fridge for up to a day in an airtight container. Because the apples are somewhat acidic themselves, they slowly react with the lentils over time and start wilting and browning in their shredded form as well. So it’s best if you dress and eat the salad right away or latest the day after.

Enjoy! 🙂 

My tips:

If I pack my husband a portion of this salad for lunch, I usually take about two tablespoons of the dressing, put it in a separate, tiny container and then he can dress the salad right before he eats it in his lunch break. That way it stays crisp and fresh until the very last moment.

Because lentil sprouts are packed full of nutrients, protein and fibre, this salad gives a much higher satiation than plain green salads. So if you add a slice of bread or two or divide the whole recipe into two portions instead of four, this can easily serve as a light but filling dinner.

The dressing for this salad is fabulous! Sometimes I just make the double or triple quantity, keep it in my fridge and use it for other salads, that need some more flavor. Because what is worse that a salad that has no taste, right?