A crispy crunchy asian style salad with mung beans and lentils.
Prep Time30 minutesmins
Servings: 6
Author: Amanda Nicole Smith
Ingredients
1/4cupdried french lentils
1/4cupdried mung beans
1cupcherry tomatoes ; halved
1/2cupshallot ; diced
1in.ginger; grated
3clovesgarlic; minced
1/2lemon; juiced
1tbspfresh basil; chopped
2tbspsesame oil
1/2tbspapple cider vinegar
dash of salt and pepper
Instructions
Sprouts Directions
Put the mung beans and french lentils in a large glass mixing bowl and submerge with water, soak for 8-12 hours.
Transfer the beans and lentils into a strainer to drain and rinse. Put the strainer on top of the bowl and cover with a dish towel. Rinse 2-3 times per day.
*You can also use a mason jar with a sprouting lid if you prefer.
Salad Directions
Cut everything up and mix it all together with the mung beans and french lentils.
This salad gets better the next day as all the flavors meld together and can be refrigerated for up to 1 week.
Notes
Don't expose your sprouts to sunlight. Rinse well to prevent molding. Don't let your sprouts sit without drainage as they could start to ferment and or mold.