Directions

1. PREPARE sprouted lentils according to package instructions. Drain any excess water; transfer lentils to bowl and let cool to room temperature.
2. HEAT small skillet over low heat. Add ground cumin and cook until just fragrant, about one minute.
3. COMBINE cumin, olive oil, lime, garlic, salt and pepper in large bowl. Whisk to combine. Add cooled lentils, tomatoes, carrots, green onions, cilantro and jalapeno. Toss well.
4. COVER and chill in refrigerator, or let stand 1 hour before serving for flavors to blend.