Method
First, sprout your lentils. Place the dried lentils into a smallish glass bowl or jug and cover with plenty of cold water. Soak the lentils overnight, then drain and rinse. Return the seeds to the bowl and cover loosely with a square of clean cotton cloth. Leave the bowl somewhere cool and bright – the lentils don’t need to be in the fridge.
After 24 hours, rinse the lentils in fresh cold water, drain and leave them for another 24 hours. Repeat this 24-hour, rinsing-and-leaving process once more. After the three days you’ll notice that each lentil will have begun to sprout a little shoot. The lentils are ready to eat at this point.
To assemble the dish, first make the dressing. Put all the ingredients in a small jug or bowl, season well with salt and pepper, and whisk or stir really well to combine. Set aside while you prepare the kohlrabi.
Peel the kohlrabi, then use a very sharp knife or a mandoline to slice them around their equators, as thinly as you can.
Arrange the slices of kohlrabi equally over two plates. Squeeze over some lemon juice and season lightly with salt and pepper. Place a couple of handfuls of sprouted lentils in a bowl and trickle the dressing over liberally. Scatter the lentils over the kohlrabi, then season and serve.
