125g green dried lentils
4 tbsp apple cider vinegar
3 tbsp olive oil
salt and pepper to taste
4 celery sticks
1/2 a squeezed lemon
pickled red onions:
175 apple cider vinegar
1 garlic clove, halved
1 red onion
1/2 tsp sugar
1/2 tsp Himalayan or sea salt
Soak the lentils in filtered water overnight.
Drain and place in a glass sprouting jar. Sprout over two days.
Pickled red onions:
Thinly slice a red onion. Add to a colander or sieve and slowly pour some boiling water over the onions, gently blanching them. Drain.
In a glass jar (the same as you’ll you using to store the pickled red onions), add the apple cider vinegar, sugar, salt and garlic. Mix well. Add the onions. The mixture will be ready in about 30 minutes and will keep in the fridge for several weeks.
Place the sprouted lentils in a large saucepan and fill with boiling water. Add salt and pepper to taste and cook for 15 minutes. Drain and allow to cool to room temperature.
Chop the celery, carrots, radishes, avocado and feta. Add some olive oil, salt, pepper and half a squeezed lemon. Mix with the room temperature lentils.
To serve stuff the gem lettuce leaves with the lentils and salad mixture and top with the pickled red onions.