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Curry Lentil Salad

 

I2 cups Dried Inari sprouted lentils

1/4 cup Olive oil

2 medium Yellow onions

3 cloves Garlic

Finger of Ginger

2 Carrots

1 Tsp Coriander

1 Tsp Turmeric

1 Tsp Cumin

1 Tsp Garam Masala

 

PREPARATION:

Cook Lentils as directed drain well and set aside. Carmelize chopped onions in oil, when almost done add the rest of the ingredients to the pan and saute on low for two minutes until fragrant. Add Lentils mix well and cool.

 

1/2 - whole Bunch of Cilantro

3 stalks of Celery

1 Jalapeno pepper - chopped fine

Salt to taste

 

When cool add the fresh ingredients ( may need to add a bit more Olive oil) and serve on bed of spinach.