Sprouted Lentil and Carrot Tabbouleh
Submitted by: Shell
3 cups sprouted lentils
3 cups chopped fresh parsley
2 cups shredded carrots
3 cloves (or more) garlic, minced
juice of one lemonCombine ingredients in large bowl and refrigerate for an hour to blend flavors.
From: Thomas P Collins
from the Eat-2-Live archives
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