Summary

Ingredients

• 240 g sprouts, made from 70 dry mountain lentils
• 0.5 ½ cucumber (s)
• 1 apple, sweet and sour, e.g. Jonagold or Topaz
• 0.5 ½ bunch radishes
• 1 spring onion (s)

For the dressing:

• 2 tablespoon olive oil
• 4 tablespoon water
• 3 tablespoon lemon juice, freshly squeezed
• 2 teaspoons, coated mustard, medium hot
• 1 teaspoon, leveled honey or agave syrup
• 1 ½ teaspoon, leveled herbal sea salt
• Pepper, white, freshly ground

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Instructions

1. Mix all the ingredients for the dressing together in a salad bowl and season again if necessary.
2. Finely dice the apple and cucumber with the skin. Finely dice the radishes as well. Cut the spring onion into fine rings. Rinse the lentil sprouts thoroughly and allow them to drain. Mix everything together with the dressing and let it steep briefly before serving.
3. The salad is enough as a light summer meal for 2 servings. As a side salad for 4 servings.
4. If you use agave syrup instead of honey, it is vegan.
5. Tip:
6. Lentil sprouts taste pleasantly nutty and slightly sweet and are very easy to pull yourself. For germination, the lenses are soaked for about 8-10 hours and left to germinate for about 3 days. The lenses should be rinsed 2 times, better 3 times, daily. The lentils should be harvested before the sprouts develop their green leaves, otherwise the nutrients built up during the germination process will be used up by the sprouts themselves. Lentil sprouts can be consumed raw and do not have to be blanched.