After my success sprouting lentils, I immediately set to work eating the results. This salad is very similar to any other lentil salad you might create but the ratio of ingredients to lentils is very different. The sprouts are very delicate and subtle in flavor. The first flavor is fresh sprout, crisp, wet, and much like a fresh vegetable. The lentil flavor is subtle and comes after the sprout flavor. When adding ingredients keep in mind the delicate nature of the sprouts. I added the usual ingredients that I might add to lentil salad but in very tiny amounts.
2 sun-dried tomatoes, finely chopped
6 kalamata olives, finely chopped
1 clove garlic, minced
2 oz. crumbled feta cheese
1/4 cup red onion, finely chopped
2 anchovy fillets, finely chopped
2 tbsp red bell pepper, finely diced
For the dressing I kept it much lighter but using the same ingredients for a regular lentil salad. To taste, I added olive oil, red wine vinegar and freshly ground black pepper. I didn't add salt because the feta, the olives and the anchovies were salty enough. Taste as you go.
The result was a fresh and light and healthy salad.