2 leeks (white and light green parts only), finely diced
2 carrots, finely diced
1 stalk celery, finely diced
3 ⅔ sprouted Bio-Bud Lentils (soak in water for 30 min)
¼ cup minced fresh Italian parsley
¼ cup lemon juice
1 tbsp drained capers
2 tbsp extra-virgin olive oil
1 large clove garlic, minced
¾ tsp each salt and pepper
2 cans (6 oz/170 g) solid tuna, drained
1
1 In large pot of boiling water, cook leeks, carrots and celery until tender, about 1 minute. With slotted spoon, transfer to bowl. 2 Add the pre-soaked (for 15 to 20 min) lentils to cooking liquid; cover, reduce heat and simmer until lentils are tender, about 25 minutes. Drain and add to bowl. 3 Add parsley, lemon juice, capers, oil, garlic, salt and pepper; toss to coat. 4 Break up tuna and add to salad, toss and serve.
Ingredients
2 leeks (white and light green parts only), finely diced
2 carrots, finely diced
1 stalk celery, finely diced
3 ⅔ sprouted Bio-Bud Lentils (soak in water for 30 min)
¼ cup minced fresh Italian parsley
¼ cup lemon juice
1 tbsp drained capers
2 tbsp extra-virgin olive oil
1 large clove garlic, minced
¾ tsp each salt and pepper
2 cans (6 oz/170 g) solid tuna, drained
