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Home > Monica's Recipes > Lentil Arugula Salad with Noodles

Lentil Arugula Salad with Noodles

January 11, 2019 by towers

Sprouted lentils again?  Well yes, because they are so quick and they store in the fridge for up to 2 weeks once you have them sprouted.  For sprouting instructions and a brief discussion go here.  We use organic brown rice fettuccine for noodles.  Remember that pasta made with any grain–even gluten-free grain– is concentrated starch and may cause blood sugar stress.   My solution is to limit the amount I add to a dish and dilute with plenty of vegetables.

Serves 2

1 large onion, chopped fine

3 Tbsp. extra-virgin olive oil

1 tsp. ground cumin

1 cup of lentil sprouts

1 Tbsp. nutritional yeast

1 Tbsp. organic tamari

cayenne pepper to taste, optional

1 cup cooked brown rice fettuccine

4 cups young arugula leaves (2 cups per serving)

Cook the noodles following the instructions on the package–use a handful that is about an inch in diameter and break the nookles into 4 inch pieces before you put them in the boiling water.  After draining the noodles leave them in the pot so they stay warm but stir a Tbsp. of olive oil into them to reduce stickiness.  Set aside.

Saute the onions is a skillet with 2 Tbsp. olive oil.  Stir for a few minutes over medium heat.  Add the cumin and stir.  Add lentils and cook for 5-10  minutes stirring every few minutes.  Add yeast, tamari, and cayenne if desired.  Stir well and heat for a few minutes.  Add cooked noodles and toss to mix well.

Serve over bed of arugula.

 

 

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Filed Under: Monica's Recipes Tagged With: arugula recipe, brown rice noodle recipe, sprouted lentils recipe

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