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Bountiful Sprouted Lentil Salad

BY ELIZABETH BORELLI

Bountiful Sprouted Lentil Salad is all about abundance; abundance of flavor, of satisfaction and of uber-rich nutrients all in one amazing dish.  To be sure, sprouted lentils, tofu and millet all top the list of protein-rich foods fueling this wonderfully savory one-dish meal.

Substitutions:  Lentils are easy to sprout in just a few days, but if all you have on hand is dried, don’t let that stop you from trying this deliciously simple dish.  Quinoa or wild rice can be substituted for millet too.

Ingredients:

  • 1 tablespoon coconut oil
  • 2 cups cabbage
  • 1 cup sliced scallions or chopped red onions
  • 1 tsp. salt
  • 1 tablespoon Bragg’s Liquid Amino Acids (optional)
  • 4 cups sprouted lentils
  • 1 package baked tofu (Schezuan flavored if available), chopped
  • 1/3 cup mango chutney (available in the Asian food section of most markets)
  • 1/8 cup water
  • 2 cups dried millet, quinoa or rice

Add 2 ½ cups water to a medium sauce pan, pour in millet, and bring to a simmer.  Cover and cook for 25-30 minutes longer before removing from the heat.  You’ll mix this in with the salad when it’s prepared.

Add coconut oil to a medium sauté pan.  Turn the heat to medium and all cabbage,  scallions, salt and Braggs (if using), then saute for 2 minutes to coat.  Add lentils, tofu, water and chutney and cover the pan, lower the heat and simmer for 15 minutes, or until cooked through.  Add millet and stir to combine.  Serve warm or chilled.

Options:  Add fresh cilantro, ginger and garlic or basil for more flavor if you’re so inspired.

 

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