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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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