Date: Mon, 18 Jul 94 08:11:34 EDT From: Thomas P Collins (tcollins@magnus.acs.ohio-state.edu) Sprouted Lentil and Carrot Tabbouleh 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. kwvegan vegan