2 cups of sprouted lentils
2 cups of walnuts (organic and raw for maximum nutrition)
2 large carrots
3 cups of baby spinach, packed (or kale, or a combo of the two)
1 & 1/2 teaspoons of dried oregano
1 & 1/2 teaspoons of curry powder
1/2 teaspoon of garlic powder
1/2 teaspoon of mustard powder
2 tablespoons of extra virgin olive oil (OR, for variation, 1/2 cup of mayo)
2 tablespoons of lemon juice
1 tablespoon of apple cider vinegar
1 tablespoon of raw honey
Place the sprouted lentils into a large mixing bowl and set aside.
In a food processor chop walnuts very small, but do not reduce to a powder. If chopping by hand, you want the walnut pieces to be similar in size to the lentils. Put the walnuts in with the lentils.
In a food processor, chop the carrots. If processing by hand, you can also shred on a box grater. Put the carrots in with the lentils and walnuts.
Next comes the spinach. Either pulse in a food processor or mince with a knife. Put these in with carrots, lentils and walnuts. Mix to combine thoroughly.
For the dressing, shake all of the dressing ingredients in a glass jar with a tight fitting lid until thoroughly mixed, or use the bowl and whisk method (if using the mayo, the bowl and whisk is much better suited).