Green Lentil Salad Recipes – Uplifers


Did you know that sprouted seeds are one of the most popular superfoods in recent times? Coming in many varieties, from beans to grains, sprouts grace a variety of recipes, from salads to soups, from sandwiches to plates, while supporting holistic health. It can be added to many dishes, it is rich in nutrients and low in calories; Among the countless benefits of sprouts, rich in fiber, vitamins, minerals, antioxidants, we can highlight the following:

  • They are rich in nutrients
  • Supports Digestion
  • Helps lower bad cholesterol levels
  • Reduces inflammation
  • Balances blood sugar levels
  • Supports weight loss/maintenance

What’s more, germinating beans, grains, and seeds isn’t as difficult as it sounds. With a sprouting device, you can easily consume the seeds you need while sprouting them at home, and you can turn your kitchen into a seedling garden in a few easy steps without a device. Remember your first science experiment in elementary school, didn’t you get sprouts in a very short time with a few beans, cotton and water 😊? Wrap the seeds that you want to germinate with a clean thin cloth or gauze, put in a flat container, fill with water and leave for a day. The next day, you will notice that the seeds have swollen. Then transfer the seeds to a smaller container and store in the dark. Remember to keep the gauze damp. Seeds must not dry out. Depending on the type of seed you want to germinate, germination usually takes 3-5 days, although the germination period may be longer or shorter. When it’s about 1cm, you can start eating the sprouts by boiling them to use in the recipes you want.

Important note: If you have any chronic health problems, are allergic to legumes or grains, if you are pregnant or could become pregnant, it is best not to consume sprouts due to the possible health risks. If you wish, you can add it to your diet after consulting your doctor.

If you don’t mind eating them and are planning to include them in your recipes as soon as possible, then it might be worth starting with green lentils, which you can quickly and easily sprout at home. Green lentils, which stand out in many recipes for their nutritiousness, satiety and rich nutritional value, make wonderful salads, and they can be used both sprouted and boiled without sprouting. If you wish, you can research the nutritional value of green lentils before moving on to recipes. Here are some delicious lentil salad recipes:

Mustard and Lentil Salad

A very practical, tasty and quick lentil salad recipe: Mustard Lentil Salad. Here’s what you need:


  • 1 cucumber
  • 1 small red radish
  • 1 tomato
  • ½ cup finely chopped green onion
  • ½ cup sprouted lentils

For sauce:

  • ½ teaspoon garlic powder
  • ½ teaspoon curry powder
  • ½ teaspoon dry mustard
  • 2 tablespoons chopped coriander
  • 1 tablespoon olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon white vinegar
  • a pinch of thyme
  • a pinch of salt


  • Gently rinse the sprouted lentils in a colander.
  • Cucumber, radish and tomato cut into cubes.
  • Mix lentils with diced vegetables.
  • Mix all sauce ingredients in a small bowl.
  • Toss dressing with salad and wait about 20 minutes before serving.

Mango and Lentil Salad

If you love sweet and savory combinations, this lentil salad recipe is for you. You will be amazed at how harmonious the mango is!


  • 200 grams of feta cheese
  • ½ cup diced mango
  • Slightly less than 1 cup homemade yogurt
  • Handful of mint leaves
  • a handful of dill
  • 1 tablespoon olive oil
  • ½ cup boiled lentils
  • 1 cucumber
  • 4-5 cherry tomatoes


  • Combine yogurt, half the mint and dill, and olive oil to make a sauce.
  • Cucumbers and tomatoes cut into cubes and crumble cheese.
  • Mix all other ingredients with the rest of the dill and mint.
  • Serve with the sauce you have prepared.

Salad with cheese and lentils

A little cheese is all you need for a hearty lentil platter. Feta might go well with this lentil salad recipe, which is very practical and delicious, but the choice is yours…


  • ½ cup sprouted green lentils
  • ½ cup crumbled cheese of your choice
  • ½ cup chopped parsley
  • 8-10 cherry tomatoes
  • 2-3 cucumbers

For sauce:

  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • ½ teaspoon mustard
  • ½ teaspoon maple syrup
  • ½ teaspoon garlic powder
  • a pinch of salt
  • Training:
  • Mix sauce ingredients well and set aside.
  • Finely chop all the vegetables, except for the lentils, and toss to combine.
  • Mix sprouted lentils with other vegetables.
  • Mix with sauce, add cheese crumble and serve.

Lentil salad with peas

What you need for a delicious lentil salad that will be a complete source of healing and will keep you full for long hours are greens: lentils, peas, avocados and more…


  • 1 carrot
  • 1 small onion
  • 1-2 green or red peppers
  • ½ cup sprouted lentils
  • 1 handful of boiled peas
  • 1 tablespoon pumpkin seeds
  • ½ avocado
  • 2-3 green olives
  • 2-3 walnuts
  • juice of ½ lemon
  • 1 tablespoon olive oil
  • a pinch of salt


  • Peel and grate the carrot skin.
  • Finely chop the onion, pepper, and half of the avocado and olives you’ve removed the seeds from.
  • Mix boiled peas and sprouted lentils with other ingredients in a deep bowl.
  • Mix olive oil, salt and lemon and add them to the ingredients, mix well.
  • Finely mash the walnuts or pass through the processor.
  • Serve garnished with pumpkin seeds and chopped walnuts.

Lentil salad with chickpea chips

If you’re looking for a crunchy salad recipe, here’s a recipe that will double the flavor of the lentils and increase the enjoyment of your meal…


  • ½ cup boiled lentils
  • ½ cup boiled chickpeas
  • ½ cup corn
  • 4-5 lettuce leaves
  • 1 teaspoon olive oil
  • Pinch of ground red pepper

For sauce:

  • 1 tablespoon olive oil
  • 1 teaspoon organic pomegranate syrup
  • 1 teaspoon lemon juice
  • a pinch of salt


  • Put the boiled chickpeas on a baking sheet, mix with 1 teaspoon of olive oil and a pinch of ground red pepper.
  • Bake the chickpeas in the oven for about 10-15 minutes, depending on your taste and your favorite crunchiness.
  • Make the sauce by mixing together 1 tablespoon olive oil, organic pomegranate syrup, lemon juice, and a pinch of salt.
  • Remove chickpeas from oven and set aside to cool.
  • Lettuce leaves are well washed and dried, cut into large pieces.
  • Combine cooled chickpeas with boiled lentils, corn and lettuce.
  • Serve with sauce.

“Hot” Mediterranean style lentil salad

“Classic salad recipes are good, but something spicy… “If you say, here’s a hot lentil salad with asparagus…


  • 2-3 pieces of asparagus
  • 1 medium onion
  • 1 tomato
  • ½ cup boiled lentils
  • 1 tablespoon Dijon mustard
  • juice of 1 lemon
  • 1 tablespoon olive oil
  • A pinch of salt and pepper


  • Finely chop the onion and tomatoes.
  • Cut the asparagus into large chunks.
  • Add olive oil to the pan and start frying the onions.
  • Add lightly pink onions to the asparagus and continue cooking until crispiness is desired.
  • Add the tomatoes last and continue cooking for a few more minutes.
  • Add the boiled lentils to the pot you removed from the stove and stir.
  • Add mustard, lemon juice, salt and pepper and mix well.
  • Serve chilled.

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