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 is another recipe from the Carol Alt book.
Print This Recipe (PDF)
Click the button below to download the printable PDF.