Best 6 Crunchy Sprouted Lentil Walnut Salad Raw Live Food Recipes
Are you looking for a healthy and delicious salad recipe that is packed with plant-based protein and nutrients? Look no further than the Crunchy Sprouted Lentil and Walnut Salad. This salad is made with sprouted lentils, walnuts, colorful vegetables, and a tangy lemon-tahini dressing, providing a unique combination of flavors and textures. The sprouted lentils add a nutty flavor and a boost of protein, fiber, and vitamins, while the walnuts contribute a satisfying crunch and healthy fats. Paired with crisp vegetables like cucumber, red cabbage, and carrots, this salad delivers a refreshing and vibrant bite. The lemon-tahini dressing adds a zesty and creamy element that ties all the ingredients together, creating a harmonious and flavorful dish. Whether you're following a raw food diet, a vegan lifestyle, or simply seeking a nutritious and satisfying meal, this Crunchy Sprouted Lentil and Walnut Salad is a must-try recipe.
Let's cook with our recipes!
CRUNCHY SPROUTED LENTIL WALNUT SALAD (RAW / LIVE FOOD)
It was a classic case of too much month left at the end of my money and I was in a pinch for what to serve for dinner. These are all things we had on hand and the assembly was super quick (I like that!) and the family loved it (I like that even better!) If you've not sprouted lentils before, it couldn't be easier, but it does take a 2-3 day lead time. See Sharon123's recipe #204489 for instructions and tips. Thanks again Sharon for the inspiration to sprout!
Provided by Glori-B
Categories Salad Dressings
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Place sprouted lentils in large mixing bowl. Set aside.
- In a food processor, chop walnuts very small, but do not reduce to a powder. If chopping by hand, you want the walnut pieces to be similar in size to the lentils. Put walnuts in with lentils.
- In a food processor, chop the carrots. If processing by hand, you can also shred on a box grater. Put carrots in with lentils and walnuts.
- Next comes the spinach. Either pulse in food processor or mince with a knife. Put in with carrots, lentils and walnuts. Mix to combine thoroughly.
- For the dressing, shake all the dressing ingredients in a glass jar with a tight fitting lid until thoroughly mixed or use the bowl and whisk method. (if using the mayo, the bowl and whisk is much better suited).
- Drizzle the dressing over the salad ingredients and combine until thoroughly mixed. We wanted just a little dressing to give a "pop" of flavor. If you like more dressing on your salads, feel free to double the dressing amount. (When we make this with the mayo, we then use this as a sandwich filling).
Nutrition Facts : Calories 401, Fat 30.4, SaturatedFat 3.1, Sodium 31.4, Carbohydrate 25.4, Fiber 9.2, Sugar 6.5, Protein 12.8
CRUNCHY SWEET BRUSSELS SPROUT-WALNUT SALAD
Steps:
- Remove the core of the Brussels sprouts and thinly slice. Warm the olive oil in a large skillet over medium heat. Add the Brussels sprouts, nutmeg and salt and pepper to taste. Cook, stirring, until the brussels sprouts are bright green and slightly wilted, 2 to 3 minutes.
- Add the cranberries and walnuts to the brussels sprouts and toss to combine. Turn out into a serving bowl and serve warm.
LENTIL SALAD WITH WALNUT OIL
This dish is inspired by a recipe from "The Paris Cookbook," by Patricia Wells. I'd never thought about using walnut oil, which is high in omega-3 fats, with lentils. It's a great combination. Be sure to keep walnut oil in the refrigerator once it's opened.
Provided by Martha Rose Shulman
Categories dinner, weekday, salads and dressings
Time 1h
Yield Serves six
Number Of Ingredients 17
Steps:
- Combine the lentils, garlic, bay leaf, onion, carrot and water in a large saucepan or Dutch oven. Bring to a boil. Add salt to taste (1 to 2 teaspoons), reduce the heat to low, cover and simmer 35 to 45 minutes until the lentils are tender. Remove from the heat. and discard the onion, carrot, garlic cloves and bay leaf. Drain through a strainer set over a bowl.
- Whisk together the vinegar, Dijon mustard, salt and shallot or garlic. Whisk in the oil and 2 to 4 tablespoons of the liquid from the lentils. Stir into the lentils. Add the parsley and pepper, and taste and adjust salt. Spoon onto plates, arrange walnuts on top of the lentils, and serve.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 15 grams, Fiber 9 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 855 milligrams, Sugar 3 grams, TransFat 0 grams
INDIAN SPROUTED LENTIL SALAD
Addictive and extremely healthy! Sometimes you can find sprouted lentils or bean medley in the higher-end markets, but you can sprout your own! TO SPROUT LENTILS: Measure about 6 to 8 tablespoons and soak them in plenty of water to cover overnight. The next morning, drain and rinse, and put them into a wide mouth jar covered with cheesecloth and secured with a rubber band. Lay the jar on its side and cover with a towel. Set aside on the kitchen counter to sprout for the day, rinsing them once or twice and draining them thoroughly. If the weather is cold, they may take a little longer to sprout. Rinse them and leave them until the next morning when you'll notice each lentil has sprouted a little tail. They will now be ready to enjoy. Time estimate does not include sprouting time. NOTE: Recipe yield updated to more accurately reflect reviewer's comments. Thanks!
Provided by Sandi From CA
Categories Lentil
Time 10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Carefully rinse the sprouted lentils in a colander.
- Add the chopped vegetables to the bowl and lightly toss them with the sprouted lentils.
- In a small bowl, whisk together the remaining ingredients.
- Drizzle the dressing over the vegetable mixture and toss gently again.
- Allow the flavors to blend for 20 to 30 minutes before serving.
Nutrition Facts : Calories 88.3, Fat 2.6, SaturatedFat 0.4, Sodium 3.5, Carbohydrate 12.3, Fiber 4.6, Sugar 1.7, Protein 5
SAVORY SPROUTED LENTIL & NUT SPREAD
This is a very healthy, live food recipe with nut protein, EFAs and veggies. Use as a sandwich spread or thin it out slightly to make it a dip. As a filling you can roll up in lettuce leaves or spread into celery sticks. The recipe originates from Alive Magazine. It made a huge amount so I cut the recipe in half. As this is "live" food it does not keep, you need to eat within 24 hours or it begins to ferment. Perfect time to pull out your seed sprouter and make your own lentil or other sprouts - or you can usually buy a variety of sprouts in your local produce store. A food processor is the best tool for this, in order to get a true pate consistency. I have made it in my blender, which worked but I had to add some water to help things along so it was more like a hummus consistency. I am also editing to include about a tsp of tamari/soy/braggs as an option. I found it needed it an extra boost of seasoning.
Provided by magpie diner
Categories Spreads
Time 15m
Yield 1 cups
Number Of Ingredients 12
Steps:
- Grind up the cashews until they're quite fine, I find my 'magic bullet' works really well for this small amount, but then I have to transfer to a food processor to get it to a pate consistency.
- Add in the rest of the ingredients, scraping down the sides a few times. Adjust seasoning to your taste, you may want to add a little extra miso for more saltiness or use the optional tamari/Braggs.
- Refrigerate and use within 24 hours.
CRUNCHY LENTIL WALNUT SALAD
This is a copycat of the fabulous Lentil Walnut Salad from the Kebab Shop in California. You want to make sure not to overcook the lentils...they should have a little bite to stand up to the crunchiness of the walnuts. Unlimited modifications could be made with additions, subtractions and/or tweaks... pine nuts instead of walnuts, add goat cheese or feta, add crunchy carrots too? Enjoy!
Provided by AmyFromSD
Categories Vegan
Time 40m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 9
Steps:
- Rinse the lentils and put them in a saucepan with plenty of lightly salted water and the bay leaf. Bring to a boil, decrease the heat to a simmer, and cook for about 20 - 25 minutes, until the lentils are tender but still have a good crunch/bite to them. Be careful to not overcook them.
- While the lentils are cooking, make the dressing. Mix the vinegar, mustard, oil, garlic, salt and pepper to taste. Adjust the dressing as you like to your taste preferences.
- Drain the lentils well and mix them into the dressing while still warm, stirring to cook the lentils. Remove the bay leaf and let cool to room temperature, stirring occasionally.
- Add in the walnuts and green onion. Taste, and add additional salt, if desired. I serve the salad at room temperature or warm. The salad can be made up to 2 days ahead and refrigerated. Let it come to room temperature before serving; it may need to be re-seasoned once refrigerated.
Nutrition Facts : Calories 141.5, Fat 9.7, SaturatedFat 0.9, Sodium 9.1, Carbohydrate 10.1, Fiber 4.1, Sugar 1.2, Protein 5.7
Tips:
- To sprout lentils, rinse them thoroughly and place them in a jar or container with 2-3 times their volume of water. Cover the jar with a lid or cheesecloth and let it sit in a warm place for 2-3 days, rinsing and draining the lentils twice daily.
- To make the dressing, simply whisk all of the ingredients together in a small bowl until smooth. You can adjust the consistency of the dressing by adding more or less water.
- To assemble the salad, combine the sprouted lentils, walnuts, celery, onion, and parsley in a large bowl. Drizzle with the dressing and toss to coat. Serve immediately or chill for later.
- For a more flavorful salad, you can add some crumbled vegan cheese or nutritional yeast. You can also add some chopped sun-dried tomatoes or roasted red peppers.
- This salad is a great source of protein, fiber, and vitamins. It's also a good source of omega-3 fatty acids, which are important for heart health.
Conclusion:
This crunchy sprouted lentil and walnut salad is a delicious and healthy way to enjoy raw and live foods. It's a great source of protein, fiber, vitamins, and omega-3 fatty acids. The salad is also easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and satisfying meal, give this salad a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
