Rating5/5 (from 1 ratings)5
1 cup red or green lentils (I like to do half and half), germinate for 8 hours in pure water
1 white onion, chopped
1 tomato, chopped
1 cucumber, chopped
2 tablespoon Udo's Choice Oil
2 tablespoon cold-pressed extra-virgin olive oil
.125 cup Bragg's Apple Cider Vinegar, Optional
sea salt - to taste
¼ freshly squeezed lemon juice, Optional
Mix the germinated lentils, onion, tomato, and cucumber in a medium bowl. Pour oils and vinegar over the lentil salad and toss well. Season with sea salt and lemon. Toss again. Let sit for 2 to 3 hours in the refrigerator to absorb the nice onion flavor.
I also have tried adding a handful or two of minced fresh basil, extra olive oil and some fresh ground pepper. My husband enjoyed it all the more!
Rawstiles's ThoughtsBy rawstiles
This is a very flavorful salad, if you use all ingredients. My 20 month old loved this salad from the start, I on the other hand took a little while to get used to the semi-crunchy lentils. I really enjoy the Udo’s oil in this recipe and my skin feels great from the oils the next day! This recipe is inspired by the Carol Alt book.
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