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 dry green lentils*
Add the cooked lentils to a large bowl with the tomatoes, cucumber, corn, sprouts, shoots, and cilantro.
150 grams cherry tomatoes, 1 medium cucumber, 1 cob corn, Small handful sunflower sprouts, Small handful pea shoots, Small handful 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 olive oil, 60 ml lime juice, 1/2 teaspoon sea salt, 1/2 teaspoon black pepper, 1/2 teaspoon maple syrup, 1/4 teaspoon cumin
Notes
* Or 3 cups cooked lentils, if you've cooked them ahead of time.