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Warm Green Lentil Salad with Tuna

Yields1 Serving

  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.

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