French Lentils with a Bunch of Herbs


This is a great way to eat semi-sprouted legumes with all the benefits of eating raw. All the herbs are mixed in without being heated or cooked and the olive oil is added at the end.

- Catherine Cuello-Fuente



  • 1 whole lemon, juiced
  • 1 bag of Puy lentils
  • ½ bunch fresh coriander leaves
  • ½ bunch fresh dill
  • 1 whole green onion
  • 1 whole red onion, sliced thinly
  • 3 tbsp apple cider vinegar
  • 1 bag cherry tomatoes
  • salt and pepper to taste
  • olive oil to taste
  • 1 bunch fresh thyme (optional)

Here’s how you make it

  1. Soak the lentils until they begin to sprout (around 8 hours).
  2. Boil them for 15–20 minutes, or 25 if they are still hard and then drain.
  3. Chop all the other ingredients.
  4. Let the red onion marinate in the apple cider vinegar for 10 minutes.
  5. Put the cherry tomatoes in the oven on a low heat briefly to dehydrate them a bit.
  6. Mix all the ingredients and allow it to cool down.
  7. Serve and Enjoy!! 

This recipe was first shared with our lovely friends @FoodAdit -- check them out.