• Place the lentils into a medium pot and cover with water. Add a pinch of salt. Bring to a boil, then reduce the heat and simmer, covered, for about 15 minutes, or until cooked. Rinse with cold water.
  200 grams (1 cup) dry green lentils*
• Add the cooked lentils to a large bowl with the tomatoes, cucumber, corn, sprouts, shoots, and cilantro.
  150 grams (1 cup) cherry tomatoes, 1 medium cucumber, 1 cob (¾ cup) corn, Small handful (¼ cup) sunflower sprouts, Small handful (¼ cup) pea shoots, Small handful (¼ cup) cilantro or parsley
• Add the vinaigrette to the salad, toss, and serve. Leftovers will keep in the refrigerator for a day or so. 

Lime Vinaigrette

• Add all the ingredients to a container and whisk or shake until combined.
  60 ml (¼ cup) olive oil, 60 ml (¼ cup) lime juice, ½ teaspoon sea salt, ½ teaspoon black pepper, ½ teaspoon maple syrup, ¼ teaspoon cumin