Here’s another recipe for sprouted lentils. (Earlier, I posted about using them in a Greek salad.)

Today’s concoction includes these ingredients below. I didn’t measure, so use your own judgment about proportions:

• sprouted green lentils (i.e., the plain brown lentils)
• celery
• artichoke hearts
• shredded red cabbage
• cashew-tamari-garlic salad dressing from Wheatsville Co-op (I love that stuff!)

I’m finding that sprouted lentils make a good basis for improvising quick hearty salads. I like to add ingredients with some color and crunch and different flavors. You could add red onion or scallions, marinated mushrooms, walnuts/pecans/slivered almonds, pumpkin or sunflower seeds, bell pepper, tomato, avocado, jicama, cooked beets, sprouts, greens cut in slivers, or whatever appeals to your tastebuds.

Tuna might be a good addition, or hard-boiled eggs, if you want extra protein. I feel less sure about salmon or chicken.

You could use almost any kind of salad dressing, mayonnaise, or yogurt to add flavor and nutrition and to hold it together.

Can you tell I get excited about improvising in the kitchen?