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Sprouted Lentil and Carrot Tabbouleh
Posted By archives On May 31, 2011 @ 2:51 pm In Beans and Legumes,Raw,Salads | 4 Comments
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 lemon
Combine 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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