Sprouted Lentil Tabouleh Salad

This is my first experience sprouting lentils and eating them raw.  It requires advance planning, at least 2-3 days, but I was able to make a couple of raw dishes with one cup of dried lentils.  I used French green lentils because I like their shape and color, but brown lentils will also work well.  This salad has amazing texture and you really feel like you're eating something healthy.  I served it with a simple tahini dressing made with lemon, garlic, mint, water and olive oil.  This salad would also be nice served with raw dill flaxseed crackers, but since I don't have a dehydrator, I decided not to make them...perhaps next time.

Sprouting Lentils:

• Pick through 1 cup of French green lentils to make sure they are free of stones and debris, rinse and soak them in a 2 quart jar for 8-12 hours.
• Rinse lentils in a strainer and tap to remove excess water.  Place lentils back in the 2 quart jar and position the jar at a 45 degree angle propped up in a bowl so that any remaining water will drain away from the lentils.  Rinse and drain lentils three times a day (morning, late afternoon, late evening), and place back in the jar.  Repeat this process for up to two days until lentils have sprouted.  
• Rinse and drain lentils again and then place in a sealed container in the refrigerator.  Use lentils within three days of sprouting for maximum freshness.

Salad Ingredients:

3 cups sprouted French green lentils
2 cups small diced Roma tomatoes
2 cups small diced English cucumbers
1 cup finely minced Italian flat leaf parsley
1/2 cup finely minced mint
1/4 cup raw sunflower seeds, soaked for 30 minutes, drained
Juice of 1-2 lemons, or to taste
2-4 tbsp first cold pressed extra virgin olive oil
Sea salt and fresh ground black pepper to taste

Method:

• In a large bowl mix all ingredients together and season with salt and pepper to taste.
• Chill in the refrigerator for at least one hour for flavors to combine.
• Serve with tahini dressing, or dressing of choice.