Sprout Week: Sprouted Lentil Tabouli.

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This’ll be my last post for ‘Sprout Week’. If you’re not already a ‘sprouter’, I hope you’ve learnt enough about why and how to start experimenting with this easy and satisfying passtime yourself. And for seasoned sprouters – I hope you’ve liked the recipes and the revision. This recipe is a really yummy and even healthier version of my perennial favourite Tabouli.

2 cups sprouted lentils (You can use cooked lentils of you havent started sprouting)
2 cups fresh parsley – chopped finely, stems and all
1 cup mint leaves, chopped or 1 tbsp dried mint
3 springs onions, or ½ small white onion, minced or finely diced
1-2 garlic cloves, crushed (optional)
Juice of 2 lemons, or to taste
4 tbsp extra virgin olive oil
1tsp sea salt

Method – In a mixing bowl toss everything together, then let the ingredients marinate in the fridge for at least 30 minutes before serving, if you can. Or 2 hours, even better.

Variations –
– add one small, diced cucumber and/or tomato if you like
– add 1 cup quinoa (sprouted or cooked)

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