This is the 3rd time this week that I’ve made this Arugula Sprouted Lentil Salad with Lemon Honey Vinaigrette…uhm and the pictures were taken on Wednesday of course because you are seeing this post on a Thursday morning. Does that mean we have eaten this salad once every day this week? YES! Does this mean this salad is simply out of this world? YEEES!! It was time to share with all of you I figured. We love this salad, it is a complete meal and covers an incredible amount of your daily nutritional needs. Apart from that, it only takes 20 minutes to prepare. Do I hear a yeeeyy there? Wonderful. Exactly what I wanted.
Sprouted lentils are much faster to cook and a whole lot easier to digest. This makes an excellent take-to-work or take-to-school lunch. No toot-risk, I promise ;) Lentils are a super food. 100g (about 1 cup) give you a lot of protein, iron and Vitamin C and most importantly they are DELICIOUS! I think they are my favorite legume, sprouting them makes them incredibly digestible. I tend to buy my lentils already sprouted because my work space in the kitchen is oh so limited that I can’t have 5 different bowls and jars standing on the counter with soaking and sprouting legumes. If you have a lot of space in your kitchen I highly recommend to sprout your own legumes. It’s very very easy, it just needs time and space. If you don’t have time or space or non of either look out for already sprouted ones in your store. They look like they have a little tail. As shown in the picture below. Once sprouted they cook in less than 20 minutes.
Enjoy as a main dish for lunch or as a starter or side dish for dinner. I’m sure this would make an amazing side dish for the Mahi Mahi with Almond Parmesan Crumbles. Yum!
Arugula Sprouted Lentil Salad with Lemon Honey Vinaigrette
Put lentils in a pot and cover with water.
Bring to the boil and then reduce heat to low, cook for 10-15 minutes depending on how soft you like them.
In the meantime, wash Arugula (if necessary), wash tomatoes and cut in half.
Prepare vinaigrette by adding lemon juice, olive oil, honey, salt and about 3-4 turns of pepper from your pepper mill into a jar with a tight lid.
Once lentils are cooked, remove from stove and add frozen corn to hot lentil water and move around for 1 minute. This is enough to defrost them.
Drain lentils and corn in a colander.
Combine all salad ingredients in a large bowl, shake your vinaigrette and mix into salad or place salad ingredients on individual plates and let everybody pour the vinaigrette onto their plates themselves.
P.S. If you like my beautiful table cloth you should check out my friend Nina’s sewing business Fabric Monster. She made it for me and I absolutely L.O.V.E. it!!
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