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Vegetable Sprout Salad with Sprouted Lentils

Sprouted lentils are a real boon for your health! Salads with sprouted lentils are wonderfully nutritious and good for you. Black "Beluga" lentils are the most tempting of all — they look just like the caviar of that fish — and sprouting them is a plus, since it bumps up their fiber by about 1 percent over regular lentils, and does the same for their vitamin C (this happens specifically with lentils; other legumes don't respond the same way). So I decided to throw a little celebration of good health. The salad turned out with an unusual flavor — at first I couldn't even place the new taste, but then it won me over and I happily introduced it to my family. Today I'm offering it to you. Give it a try and get a fresh burst of strength and energy!

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Recipe author
Vegetable sprout salad with sprouted lentils
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 58 % 14 g
Fats 17 % 4 g
Carbohydrates 25 % 6 g
114 kcal
GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

  1. Step 1:

    Step 1

    Gather all your ingredients.

  2. Step 2:

    Step 2

    Boil the shrimp and peel them.

  3. Step 3:

    Step 3

    Fry the mushrooms (I used button mushrooms) along with the onion.

  4. Step 4:

    Step 4

    Hard-boil the eggs.

  5. Step 5:

    Step 5

    Peel them.

  6. Step 6:

    Step 6

    Cut the bell pepper into thin strips.

  7. Step 7:

    Step 7

    Chop the fresh herbs.

  8. Step 8:

    Step 8

    Get the sprouted lentils ready for the salad.

  9. Step 9:

    Step 9

    Roughly chop the celery.

  10. Step 10:

    Step 10

    Assemble the salad. Lay the herbs on a serving plate, then the peppers on top.

  11. Step 11:

    Step 11

    Add the mushrooms with onion, then the celery.

  12. Step 12:

    Step 12

    Add the shrimp.

  13. Step 13:

    Step 13

    Layer the sprouted lentils on top.

  14. Step 14:

    Step 14

    Now scatter on the little red cherry tomatoes.

  15. Step 15:

    Step 15

    Halve the quail eggs and garnish the salad with them.

  16. Step 16:

    Step 16

    Whisk together the vegetable oil, salt, and lemon juice, drizzle it generously over the salad, and serve. Dig in!

  • Boil the shrimp and eggs, fry the mushrooms with onion, and prep all the components one at a time (eggs, tomatoes, herbs, celery), then arrange the salad however you like. First layer — herbs; second — bell pepper; third — mushrooms with onion; fourth — celery; fifth — sprouted lentils; sixth — cherry tomatoes; seventh — quail eggs. For the dressing, whisk together vegetable oil, salt, and lemon juice. Dress the salad and serve.

Caloric content of the products possible in the composition of the dish

  • Canned shrimp - 81  kcal/100g
  • Boiled shrimp - 95  kcal/100g
  • Shrimps peeled frozen - 60  kcal/100g
  • Fresh shrimp - 97  kcal/100g
  • Forest mushrooms - 21  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Garlic - 143  kcal/100g
  • Celery - 12  kcal/100g
  • Celery Roots - 32  kcal/100g
  • Dried, uncooked lentils - 340  kcal/100g
  • Dried boiled lentils - 106  kcal/100g
  • Lentils - 340  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Quail egg - 168  kcal/100g
  • Onion - 41  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Table salt - 0  kcal/100g
  • Cherry tomatoes - 15  kcal/100g

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