Crunchy Raw Vegan Lentil and Sprouted Seed Salad with Lemon-Tahini Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crunchy Raw Vegan Lentil and Sprouted Seed Salad with Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crunchy Raw Vegan Lentil and Sprouted Seed Salad with Lemon-Tahini Dressing

Fresh sprouted lentils and seeds tossed with crisp cucumbers and peppers in a creamy lemon-tahini dressing, finished with a savory sprinkle of nutritional yeast.

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NUTRITION

451kcal
Protein
37.6g
Fat
9.4g
Carbs
68.5g

SERVINGS

1 serving

INGREDIENTS

350g Sprouted Lentils

10g Sprouted Pumpkin Seeds

2 tbsp Nutritional Yeast

1 tsp Raw Tahini

2 tbsp Lemon Juice

100g Diced Cucumber

50g Diced Red Bell Pepper

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PREPARATION

  • 1

    Combine the sprouted lentils, diced cucumber, and red bell pepper in a large mixing bowl.

  • 2

    In a small glass jar or bowl, whisk together the raw tahini, fresh lemon juice, and a tablespoon of water until the dressing is creamy and smooth.

  • 3

    Drizzle the lemon-tahini dressing over the lentil mixture and toss gently to ensure everything is evenly coated.

  • 4

    Garnish the salad with the sprouted pumpkin seeds and nutritional yeast for an extra layer of crunch and savory depth.

  • 5

    Serve immediately to enjoy the vibrant flavors and crisp textures of the raw vegetables.

Crunchy Raw Vegan Lentil and Sprouted Seed Salad with Lemon-Tahini Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crunchy Raw Vegan Lentil and Sprouted Seed Salad with Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crunchy Raw Vegan Lentil and Sprouted Seed Salad with Lemon-Tahini Dressing

Fresh sprouted lentils and seeds tossed with crisp cucumbers and peppers in a creamy lemon-tahini dressing, finished with a savory sprinkle of nutritional yeast.

NUTRITION

451kcal
Protein
37.6g
Fat
9.4g
Carbs
68.5g

SERVINGS

1 serving

INGREDIENTS

350g Sprouted Lentils

10g Sprouted Pumpkin Seeds

2 tbsp Nutritional Yeast

1 tsp Raw Tahini

2 tbsp Lemon Juice

100g Diced Cucumber

50g Diced Red Bell Pepper

PREPARATION

  • 1

    Combine the sprouted lentils, diced cucumber, and red bell pepper in a large mixing bowl.

  • 2

    In a small glass jar or bowl, whisk together the raw tahini, fresh lemon juice, and a tablespoon of water until the dressing is creamy and smooth.

  • 3

    Drizzle the lemon-tahini dressing over the lentil mixture and toss gently to ensure everything is evenly coated.

  • 4

    Garnish the salad with the sprouted pumpkin seeds and nutritional yeast for an extra layer of crunch and savory depth.

  • 5

    Serve immediately to enjoy the vibrant flavors and crisp textures of the raw vegetables.