Name: Warm Green Lentil Salad with Tuna
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 2 leeks (white and light green parts only), finely diced; 2 carrots, finely diced; 1 stalk celery, finely diced; 1 ⅓ sprouted Bio-Bud Lentils (soak in water for 30 min); ¼ cup minced fresh Italian parsley; ¼ cup lemon juice; 1 tbsp drained capers; 2 tbsp extra-virgin olive oil; 1 large clove garlic, minced; ¾ tsp each salt and pepper; 2 cans (6 oz/170 g) solid tuna, drained

The better the quality of olive oil you use with your Bio-Bud for this warm, Mediterranean-style salad, the better the flavour will be.

DifficultyIntermediate

Prep Time20 minsCook Time25 minsTotal Time45 mins

2 leeks (white and light green parts only), finely diced

2 carrots, finely diced

1 stalk celery, finely diced

1 ⅓ sprouted Bio-Bud Lentils (soak in water for 30 min)

¼ cup minced fresh Italian parsley

¼ cup lemon juice

1 tbsp drained capers

2 tbsp extra-virgin olive oil

1 large clove garlic, minced

¾ tsp each salt and pepper

2 cans (6 oz/170 g) solid tuna, drained

In large pot of boiling water, cook leeks, carrots and celery until tender, about 1 minute. With slotted spoon, transfer to bowl.

Add the pre-soaked (for 15 to 20 min) lentils to cooking liquid; cover, reduce heat and simmer until lentils are tender, about 25 minutes. Drain and add to bowl.

Add parsley, lemon juice, capers, oil, garlic, salt and pepper; toss to coat.

Break up tuna and add to salad, toss and serve.

CategoryBio-Bud Recipes

Ingredients