The lentil sprouts have grown! They have little happy tails and a crunchy taste. Over the last couple of days I have eaten them in tortillas with tofu spread and in salads. Here's one colorful possibility, made with slippery translucent kelp noodles.
Kelp Noodle Salad
1 package kelp noodles
4 romaine lettuce leaves
4 tbsp chopped green onions
1/3 cup chopped cilantro
1 cup lentil sprouts
juice from 1 lime
1/3 cup soy sauce
2 tbsp sesame oil
Open kelp noodle package. Place noodles in a colander and rinse in warm water. Place in bowl with lettuce, green onions, cilantro and sprouts. Mix lime juice, soy sauce and sesame oil; pour over salad and toss lightly.
