Jenny’s Lentil Salad



  • 1. 2 cups celery, minced 2. 1 tablespoon raw sesame tahini 3. 5 cups lentil sprouts (most lentils found in ordinary stores won’t sprout) 4. ¼ cup raw almond butter 5. 4 tablespoons olive oil 6. ½ cup alkaline water 7. 3 tablespoons Bragg's Aminos 8. 1 red pepper, chopped 9. 2 green onions with tops, minced 10. 2 teaspoons kelp (optional)


Step 1

Soak lentils overnight and sprout for 2 days, rinsing them 2-3 times a day. It takes about 3 cups of dry lentils to make 5 cups of sprouts. Make your dressing by blending the almond butter, olive oil, and alkaline water in blender until smooth. Chop the lentil sprouts in a food processor and put them in a large bowl. Now add all other ingredients, and pour the almond butter mixture over it. Stir the mixture well and chill for several hours in refrigerator before serving. You can use this as a salad or as a sandwich spread. If you feel more creative, stuff the mixture in avocado havles and drizzle with your favorite dressing. My mouth is watering just thinking about it!! 🙂

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