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Sprouted Green Lentils and Peanut Salad [Vegan]

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Savory sprouted lentils tossed with spices and a fresh citrus dressing is the mainstay of breakfast foods, particularly in Northern India. The more common preferred lentil for this creation is usually a small red lentil. Sprouting all kinds of grains is possible and I am personally partial to sprouting whole green moong beans. The dark green color softens and the round grains expand to an oval size. You are left with a beautiful assortment of green and white grains with white sprouts. These sprouted grains also tend to be a powerhouse of nutrition.

Sprouted Green Lentils and Peanut Salad [Vegan]



Cook Time



  • 1 cup sprouted green lentils
  • ½ cup grated fresh radishes
  • ½ cup grated fresh carrots
  • ½ cup lightly toasted peanuts
  • 1 large lime
  • ½ teaspoon black salt
  • ½ teaspoon red chili powder
  • ½ red onion, cut into a dice
  • 1 tablespoon finely chopped cilantro



  1. Place the sprouted lentils in a pot of water and cook for about 7 minutes.
  2. Drain the lentils and cool.
  3. Place the lentils in a mixing bowl, add the radishes, carrots and peanuts.
  4. Cut the lime and squeeze the juice over the vegetables and lentils.
  5. Add the black salt and toss well.
  6. Add in the red onion and cilantro and toss.
  7. Serve this salad as a side dish with the food.



Sprouting Lentils or Grains

Soak the grains in water for about 4 hours. Drain the water. Place in a sprouting container. I use a multilayer compartment which keeps the grains moist without any contamination. Set this aside for 2 to 3 days. You should see the sprouts appear as tiny shoots. The reason for sprouting lentils other than appearance is the nutritional value, sprouted lentils and beans are a powerhouse of nutrition!





Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native India.  Passionate about a conscious lifestyle and seasonal living, she shares her recipes and experiences are chronicled on her blog Spice Chronicles. This concept has translated to two cookbooks. The first is a part memoir, part narrative-style cookbook, "The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook. In her second cookbook -- "Spices and Seasons, Simple, Sustainable Indian Flavors" -- Rinku offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint!



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6 comments on “Sprouted Green Lentils and Peanut Salad [Vegan]”

Click to add comment
Carole Campbell Tabb
4 Years Ago


Unprocessed People
4 Years Ago

Wow! This looks amazing!

Join Raleigh Protest - Stand Up Against the Circus
4 Years Ago

I've only had sauteed lentils and onions. How are raw lentils?

Pishy Posht E Panjereh
4 Years Ago

Wow! Looks great! Thanks :-) shared.

Sarah Jane
4 Years Ago

I want to devour this right now......

Anand Rathi
4 Years Ago

this is my fav


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