Name: Sprouted Lentil Salad
Ingredients: 3 carrots, sliced; one medium red onion, diced; 1 colored pepper or mixed colors to equal one whole pepper, diced; 3-4 c. sprouted lentils, measured after sprouting*; 2-3 oz. feta cheese; cubed cheese, optional; handful of pea pods, but in half OR 1/2 c. frozen peas; 1/4 c. crispy sunflower seeds (how to make crispy nuts); 1/4 c. crispy walnuts (use the code STEWARDSHIP for 10% off at that site!), crushed with fingers; dressing of your choice (see below for an oil-based and a creamy option); Additional ideas: halved cherry tomatoes, sliced or diced avocado, green or black olives, sliced fresh mushrooms…the world is yours on this one!

Ingredients

UnitsScale

one chunk asiago or Parmesan cheese, about 1/4 c.
1 clove of garlic
1/2 c. homemade mayo
1/3 c. white wine vinegar
1 Tbs. honey
1/2 tsp. Italian Seasoning
1/2 tsp. dried parsley
1 Tbs. lemon juice
salt (Use the code kitchenstewardship for 15% off of your first purchase) and pepper to taste
EVOO (use the code STEWARDSHIP for 10% off at that site!) to thin if necessary; my mayo is very thick, so I use less than 1/2 c. mayo and add oil to complete the half cup

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Instructions

Whiz chunk of cheese and garlic in mini food processor or blender. Add all the other ingredients and blend to combine. Without machines, just press the garlic, grate the cheese, and stir everything together. Best to allow an hour for the flavors to blend before serving. Bonus: if you make lacto-fermented mayo, this is already a probiotic condiment.

Notes

Thanks to Cheeky Bums blog (link no longer available) for the original recipe, which I adapted.