Appetizer / Lunch / Main course / Salads

Sprouted lentils on polenta

Days are longer and the sun stays out longer, spring is here! I was not saying the same thing last week because I was feeling more like having  hot soups.

Today it was not a day for a cold salad, but nice enough so I went for a warm salad.

This recipe is also a nice vegan appetizer you can serve when you have people over, because it can be prepared in advance.

Preparation time: 15 minutes

Cooking time: 45 minutes


  • 6 cups (1.5 L) of water
  • 1 3/4 cups (437.5ml) of organic yellow cornmeal
  • IMG_76381 tbsp. (15ml) salt
  • 3 tbsp. (45ml) vegan butter

Warm salad

  •  1 1/2 cups (375ml) of organic dry sprouted lentils
  •  4 1/2 cups (1.125l) of water
  • Salt
  • 1 organic red onion
  • 1 organic yellow bell pepper
  • 1 cup (250ml) of organic arugula
  • 1 cup (250ml) of parsley
  • 1 cup (250ml) of coriander
  • 1/4 cup (62.5ml) of organic sunflower seeds
  • 4 tbsp. (60ml) of olive oil
  • juice of 1 organic lemon
  • Salt and pepper
  1. For your polenta, bring your water to boil. Add the salt and the cornmeal and whisk. Do this for about 15 minutes regularly, until it’s cooked. Pour it on a cookie sheet and let it cool so you can cut it in pieces later and fry them.
  2. Slice your onion and cover the slices with a bit of oil and a bit of salt. Leave it there until you’re ready to put them in the lentil salad.
  3. In an another pot, cook the sprouted lentils for 5 minutes and leave them out of the fire for another 10 minutes. Drain and let them cool for 10-15 minutes.
  4. In the meantime cut all your vegetables and herbs and put then in a salad bowl. Add the sprouted lentils, the sunflower seeds, the oil and the lemon juice. Put the salt and the pepper to your taste.
  5. In a non-stick frying pan, put a bit of oil and fry your pieces of polenta. This also can be made ahead and warmed in the oven.

Sprouted lentils on polenta

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