Sprouted Lentil Detox Salad

gluten free, dairy free, nut free

By. Susanna Deering, RHN                                                                  

This salad includes lentils that have been sprouted to make them easier to digest and their nutrients more bio-available, along with raw shredded beets, carrots, kale, green onions and parsley.  An excellent salad high in vitamins and minerals and can be included during a cleanse.

Makes 5-6 servings



  • 1 cup ShaSha dried brown sprouted lentils
  • 1 ¼ cup filtered water
  • pinch of natural sea salt
  • ½ cup green onions (sliced)
  • 3 medium sized carrots (shredded)
  • 1 medium to large beet (shredded)
  • 1 small bunch of parsley (minced)
  • ½ bunch kale (approx. 6 leaves) (stems removed, rolled and thinly sliced)


  • juice of 1 lemon
  • 5 tbsp Organic Eskisigibi Olive Oil (0.8% acidity or less)
  • 3 tbsp Cider Keg or Bragg’s apple cider vinegar
  • natural sea salt & freshly ground pepper


  1. Rinse and pick over lentils and place in a pot with the water and a pinch of natural sea salt, bring to a boil and simmer for 30 minutes covered. Once cooked, rinse with cold water to cool and drain well
  2. While the lentils are cooking, wash vegetables and grate the beet and carrots (if using organic produce there is no need to peel them, just wash well). Use the grater attachment in your food processor or grate by hand
  3. Cut up the washed parsley, kale and green onions thinly
  4. Combine well the cooled lentils, shredded beet and carrots, parsley, kale and green onions to a large bowl
  5. Make the dressing by adding all the ingredients to a jar and shake to combine.  Pour over the salad and mix well
  6. Eat right away or place in the fridge for quick healthy meals throughout the week. Enjoy!