Combine the chopped tomatoes and sprouted lentils.
Whisk the olive oil and balsamic vinegar in a small bowl until nice and creamy. Finely grate the garlic into the dressing and season with salt and pepper.
Pour the dressing over the lentils and tomatoes. Tear the basil leaves into the salad. Toss and serve.

1/2 cup sprouted lentils
1/2 cup tomatoes, chopped
3 teaspoon olive oil
2 teaspoon balsamic vinegar
1 clove garlic
Salt and pepper, to taste
Handful of basil