1 ½ cups dry lentils – I used the French Lentils but any sproutable lentils will work. Sprout them for about two days.
¼ cup olive oil
¼ cup apple cider vinegar
1 tablespoon maple syrup
1 tablespoon prepared mustard
2 cloves garlic, minced
salt and pepper to taste (I don’t use pepper but some folks do)
1 cucumber, diced
1 red onion,
1 bell pepper (I used red but orange and yellow work, too)
3 celery stalks

Sprout the lentils for about two days. They should be soft enough to eat but still be crunchy.
On the day you make the salad, prep the dressing: In a large bowl combine the oil, vinegar, maple syrup, mustard, garlic, salt and pepper to taste. Whisk to combine. Set aside.
Dice the veggies: cucumber, red onion, bell pepper, and celery.
Add the diced veggies to the dressing bowl and toss to combine. Add the sprouted lentils and combine some more.
That’s it! Serve and enjoy!