Here's a recipe for a delicious curried lentil sprout salad, tossed with grated carrots and coriander in a fresh lemon vinaigrette.
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(note: I totally didn't measure while making this. Sorry. So if you're making it and you're all I don't want that many carrots! Just put in fewer!)
2 cups lentil sprouts
2 cups carrots, grated (using the grating disc of a food processor)
1/2 c corriander, chopped
1. Toss the lentil sprouts with the cumin, tumeric, cayenne pepper and a dash of olive oil and lemon juice until well coated. You don't need much of the oil or lemon juice, just enough to help coat the sprouts with the seasonings.
2. Put the lentil sprouts in a large bowl with the grated carrots and corriander.
3. Toss everything with lemon juice and a touch of olive oil to taste.
4. For a super spectacular treat, add in chopped sundried olives and sunflower sprouts.