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.