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Servings: 2 to 3

Ready time: 40 minutes


1 1/2 cups sprouted lentils (homesprouted or purchased from a reliable grocery store)

2 teaspoons lemon juice

1/2 red onion, finely chopped

1 ripe tomato, chopped

4 sprigs cilantro

5 to 6 leaves fresh mint

Pinch mango powder

Pinch chaat masala (from an Indian store)

Salt and pepper to taste

3 ripe tomatoes, different colours

2 or 3 fresh mint leaves, chopped


Steam the sprouted lentils and cool. They should be soft but not mushy. Place in a bowl, add lemon juice and let sit for a few minutes, then add the onion, chopped tomato, herbs, spices, salt and pepper. Toss lightly and cool in the fridge for an hour or so. Slice the remaining 3 tomatoes and set aside. On a white plate, distribute the lentil salad, then taste and add salt and pepper if needed. Place the tomatoes on the side and add a bit more salt and pepper.Garnish with fresh mint and serve.

Chef Vikram Vij is the owner of Vij’s in Vancouver.

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