Sprouted Lentils and Mushroom Salad with a Caper and Basil Dressing

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This is probably the easiest and most delicious recipe that I’ve ever put up on this blog. It takes like 5 minutes to make, the sweet tanginess of the green apples works beautifully with the salty juiciness of the capers and and the subtle sweetness of basil and all of it goes perfectly with the crunch of the sprouted lentils. I was surprised with the simplicity and the unique and authentic taste of this salad!

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You know that I use food as medicine and love to research upon the health benifits of the herbs and spices that I use in my recipes, so here you go:

Capers are an unripe flower bud and are used mostly in Italian cuisines. They are rich in antioxidants including rutin and quercetin. Antioxidants are known to prevent free radical, which can cause cancer and skin related diseases. Capers also contain minerals like iron, calcium, copper and high levels of sodium.

Basil is a beautiful herb from the mint famly and it has many types, in this recipe I used fresh Italian basil that I grow in my garden. It is also rich in antioxidants and vitamin A, vitamin K, vitamin C, magnesium, iron, potassium, and calcium.

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I love all kinds of mushrooms and never leave any exotic type if they show up in my local food store. I have this connection with all sorts of mushrooms, magical and regular! 😀

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So go on and gather up these ingredients and make this awesomeness because it’ll take you only like 5-7 mnutes to do so and it’ll be totally worth it I promise you. You can swap the green apples with red ones, it won’t give you the same feeling though.

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Sprouted Lentils and Mushroom Salad with a Caper and Basil Dressing

Prep time Cook time Total time
4 mins 1 mins 5 mins

A simple salad made with fruits and vegetables which is rich in flavor, proteins and fiber.

Category:Salad, Snacks, Vegan, Plant Based, High Fiber
Serves: 4

Ingredients

  • 2 Cups Boiled Bengal Gram/Chickpeas
  • 1 and 1/2 Cups Sprouted Lentils
  • 9-10 Mushrooms
  • 1 Pomegranate
  • 1 Green Apple
  • 1 Lime/ 1/2 Lemon
  • 1 tbsp Capers
  • Bunch Basil

 

Instructions

  1. Cut the mushrooms and cook them on a low flame until the water is evaporated, I didn’t use any oil but you can if you want it, keep in the freezer to cool.
  2. Cut the fruits and put the fruits, cooled mushrooms, lentils and chickpeas in a salad bowl.
  3. To a small bowl add the lime juice, basil, capers, Himalayan pink salt (go easy on salt because capers are pretty salty) and pepper and give it a mix.
  4. Add it to the salad and mix, enjoy the awesomeness!

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