This crunchy salad tastes great. The peanut butter dressing is such a smooth compliment to the crunchy ingredients.

Lentil and bean sprout salad

Serving Size: 4


  • 30 grams brown lentils, uncooked
  • 1 bunch chives, finely chopped
  • 1 vegetable bouillon cube
  • 75 grams mung bean sprouts
  • 50 grams lettuce, finely shredded
  • 1 apple, chopped
  • 50 grams sunflower seeds
  • for the dressing
  • 2 tbs. peanut butter
  • 1 clove garlic, minced
  • 4 tbs. apple juice
  • juice from 1 lemon
  • 2 tsp. mustard
  • 2 tbs. olive oil
  • sugar
  • cayenne pepper
  • salt

Lentil and bean sprout salad


  1. Cook the lentils in the vegetable bouillon until al dente.
  2. When cooked, drain off the liquid and put the lentils in the refrigerator to cool.
  3. Chop the chives.
  4. Wash the bean sprouts and the lettuce and shred the lettuce.
  5. Slice the apple into bite sized pieces.
  6. Roast the sunflower seeds in a dry pan until golden brown.
  7. Mix all the vegetables together with the lentils.
  8. Make the dressing with the remaining ingredients.
  9. Lightly drizzle the dressing over the salad and toss well to mix.
  10. Serve the salad garnished with the toasted sunflower seeds.