TruRoots Southwestern Sprouted Lentil Salad

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A spicy taste of the Southwest made with TruRoots Sprouted Lentils and a tangy mix of citrus, garlic and cilantro.

1 cup TruRoots Sprouted Lentils
1 teaspoon ground cumin
3 tablespoons olive oil
2 tablespoons lime juice
1 1/2 teaspoons minced garlic
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
18 teardrop or grape tomatoes, halved
2 tablespoons finely chopped cilantro leaves
1 jalapeno, seeded and minced


Prepare TruRoots Sprouted Lentils according to package instructions.

Drain any excess water, transfer the lentils to a bowl and let the lentils cool to room temperature.

Heat a small skillet over low heat. Add the ground cumin and cook until just fragrant, about one minute. Combine the cumin, olive oil, lime, garlic, salt and pepper in a large bowl.  Whisk to combine.

Add the cooled lentils, tomatoes, cilantro, and jalapeno. Toss well.

Cover and chill in the refrigerator or let stand for 1 hour before serving for the flavors to blend.

Makes 4 servings

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