When I married my husband, I got introduced to this dish as well. Its nothing I ever would have eaten growing up, because my mother will never prepare foods with raw onions, let alone hot peppers, but I, too, was hooked, and figured out how to make my own version of it, which I'll hopefully post at some point in the future.
But anyhow, the other day I had a whole bunch of sprouted black lentils that I wanted to use up. You can cook sprouted lentils, but I find I prefer them raw- instead of being "mealy" like most legumes are, they're crunchy and vegetably when sprouted and raw. The thing is- they have a strong taste, so taste best with a really strong dressing.
So I thought of chili salad, that sprouted lentils would be the perfect addition to chili salad, so it would be a "sprouted lentil chili salad" or "raw vegan lentil tomato salsa" or whatever you want to call it. This salad is good for people on most diets- with just one change, it can be GAPS legal, its gluten free, raw vegan, sprouted so good for people on a traditional/phytic acid reducing diet, and did I mention cheap?
And while it was just a gamble I took when I made it, it paid off. The recipe was so delicious that my husband polished off half of it before I could serve it at our meal... Haha, I wasn't upset- just flattered that he liked it that much. We ate it in tacos, and it was perfect that way, but I also really enjoy it plain as well.
My kids like it as well. If you're not sure you're a legume fan, I recommend trying this one out- it might just make a convert out of you.
This is also high in frugal protein, so also good for anyone on a budget.
Sprouted Lentil Salsa Recipe- Gluten Free, Vegan, RawIngredients:
4 large tomatoes or around 4 cups of chopped tomatoes
2 1/2 cups sprouted black or green lentils (I like mine sprouted until they have a long tail, but you can use them even after sprouted just for 24-48 hours)
2 1/2 tablespoons onion chopped very, very small.
2 tablespoons plus 1 teaspoon sugar- I use coconut sugar, but rapadura, sucanat, white sugar, and honey all will work as well- just add a little bit at a time and adjust as needed if using a sweetener other than coconut sugar.
2 tablespoons non strongly flavored oil (I used sunflower oil for this, but feel free to use any you like)
1 tablespoon plus 1 teaspoon lemon juice
4 heaping tablespoons chopped fresh cilantro
1 teaspoon salt
1 teaspoon powdered or granulated garlic
1 tablespoon + 1 teaspoon hot pepper (or more or less to taste)
1. Dice your tomatoes really well.
2. Chop your onion really small. I try to slice mine nearly paper thin, and then chop them into pieces a few millimeters wide. You can leave them in larger pieces if you like spice a lot, but I don't like biting into large spicy bits, so I make them extra small.
3. Mix your tomatoes with your sprouted lentils and onions, then add oil, lemon juice, garlic powder, and cilantro.
4. Chop your hot pepper really small- I make mine roughly the size of coarse salt, again, because I don't like biting into burning hot things, but you can leave them larger if you like. Feel free to add more hot peppers if you love spice, and add less if you prefer things less spicy.
5. Add coconut sugar, honey, rapadura, white sugar, etc... and salt to taste, adding a bit at a time until you get the exact flavor you like.
6. Best eaten pretty fresh, or at least within a few hours of making it.
Are you a fan of spicy foods? Are you a lentil or legume fan? A raw foodist? Ever sprout lentils? If you do, do you prefer them raw or cooked?
Does this look like a recipe you'd try out?
Are there any family recipes you've gotten, either from your family or your spouse's family that you've adjusted and came up with a new amazing twist on the old favorite?
Linking up to Wellness Weekend, Fight Back Friday, Fresh Bites Friday,