This was just my lunch today, but I wanted to share for two reasons. One, my lentils sprouted after they were cooked and in the fridge. Two, this is one of my favourite bowls that I’ve made recently and I wanted to show it off. I wouldn’t really consider this a recipe, but it’s something healthy than can be thrown together quickly. You can use whatever veggies you have on hand. I just used my standard vinaigrette but you can change that up too.
So I cooked these green lentils about a week ago for my bean burger recipe. I didn’t cook them as long as usual because I wanted there to be some texture after baking the burgers. Because they were a little undercooked, they sprouted in the fridge! I sniffed them and they smelled fine, so I ate em. That’s a good general rule. If it smells okay, then it’s edible. I don’t know. That’s not always true, guys.
1/2 cup cooked green lentils (or lentil sprouts)
1/2 cucumber, diced
1 bell pepper, diced
1/4 cup frozen corn
1 clove garlic, minced
Put everything in a bowl. So complicated, I know.
1/4 cup extra virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon maple syrup
1 teaspoon Dijon mustard
Salt and pepper to taste
Mix everything in a small dish and then pour over the salad. Then eat it!
And my bowl! I make pottery and this little guy is one of my favourites. I love the way the glaze colour turned out.