The cooking time is indicated without time to sprouting lentils. 1. The longest is sprout lentils. Before I germinated the seeds in wet gauze, but it was not very convenient, had to find a place where it is stored. The method of sprouting in a jar I liked. This method I borrowed Nastia Jitensha. Rinse the lentils and soak it overnight in cold water. In the morning drain, once again wash and thoroughly drain the water. Then place lentils in a glass jar, cover with wet gauze the neck and put in a dark and preferably cool (but not refrigerator). I just removed away from the light, but kept at room temperature. The Bank for the day several times to shake (but without fanaticism). The next day the seedlings appear. I germinated to about 3-4 mm, then put into the fridge and use. If the bottom of the banks formed the excess liquid should be drained. Refrigerate the sprouts can be stored up to a week (although Nastya writes about 5 days, but I always have a week's good). I germinated in small portions, because add to the dish a few spoonfuls to enrich the dish with vitamins and useful microelements.

2. Grind the lentils with a blender into a puree. Add cream cheese and mix thoroughly in a homogeneous mass. If necessary, salt.

3. Cucumber, parsley and pepper wash and dry. Pepper cut in small strips. Cucumber cut into long thin strips with a vegetable peeler or knife (but knife slice thinly very difficult). Spread a spoonful of the paste to the cucumber and distribute on all length. On the edge to lay out three strips of pepper and a small sprig of parsley.

Roll up the roll. The junction is well lubricated with paste to roll to keep the form. Serve immediately.