You will need sprouted lentils to make this recipe so please review my previous post on lentil soup that discusses how to sprout lentils. The reason this recipe is quick and also easy on the digestive system is because of the use of sprouted lentils. (Don’t try to substitute!) You can’t buy sprouted lentils most places but it is very easy to sprout them yourself and they keep in the fridge for a week. Once you have them you can make this dish, the soup, or lentil burgers over the course of the week. Prepare the salad first and then make the lentils so that you can serve immediately.
4 cups mixed greens/lettuce–I used endive and arugala but any lettuce or lettuce mix is fine
1 avocado, peeled and cubed
2 Tbsp. extra-virgin olive oil
1 Tbsp. balsamic vinegar
feta cheese to garnish, optional
2 cups sprouted lentils
1/2 cup finely chopped carrots
6 cloves garlic, crushed
2 Tbsp. ghee (you could substitute coconut oil)
1/3 cup chicken broth
2 tsp. tamari
1/4 tsp. cayenne (optional)
salt and pepper to taste (add at the end)
Mix all the salad ingredients together except the feta cheese. Place 1/2 the mixture in each of 2 large salad bowls.
Now prepare the lentils. Melt the ghee or coconut oil in a skillet over medium heat. Add the crushed garlic and stir for a minute or so but NOT long enough to brown.. Add the lentil sprouts and carrots and stir well. Stir this mixture over medium heat until the lentils wilt and then add the broth, tamari and cayenne. Lower the heat to medium-low and simmer for 10 minutes or until most of the liquid cooks off. The mixture should be moist but not soupy. Add salt and pepper to taste. Spoon half the mixture on top of each of the 2 salads. Garnish with feta if desired. Serve immediately.