Ingredients

• 2 cups cooked lentils* (drained)
• 2 cups cooked whole wheat or barley
• 1 medium red bell pepper, diced small
• 1 small red onion, diced
• 1/2 cup sliced ​​green olives
• 1 cup fresh baby spinach, washed
• Juice of a lemon
• 1 tsp of salt
• 2 Tbs of olive oil.

Preparation

1. In a large bowl mix all the ingredients and serve.

* Lentils can be sprouted first to enhance their nutrition and also to "take advantage" that they will be consumed in a salad to avoid overcooking them and thus keep their texture a little firmer.

To germinate, they must first be soaked for 12-24 hours. Once soaked, they should be drained in a wide colander or sifter, and put in the same colander, over a container and covered with a kitchen towel overnight. This will cause them to start to sprout very slowly, so you have to put them back in the same strainer and leave them back on the container and cover them for another night. This process must be repeated until the shoots are achieved and depending on the days left, the length of the shoots will be determined. For this salad, I let them sprout three nights, and they turned out like this: