Captain of the Mutha Ship (mistermocha) wrote in vegancooking,
Captain of the Mutha Ship
mistermocha
vegancooking

Sprouted Lentils

I left this as a comment, but it is just so good I had to share!



This is a great snack that keeps well for a long time in the fridge. It can be eaten hot or cold, and any sprouted grain or legume has lots of nutrition. It takes some time to fix, but it's worth it!

Soak 1 cup lentils overnight in cold water (enough to cover 2x as deep). Drain the lentils and wrap loosely in cheesecloth (I used an old untextured dishtowel). Set the bundle in a warm place all day. That night, or the next morning, rinse the lentils and return to cheesecloth/warm place for another day. By then, you should see little tails poking out of the lentils.

If you're busy like me, and suddenly can't cook the lentils at this point, you can either put the bundle in the fridge or rinse and re-wrap for another day. You may wish to sprout for another day if the lentils haven't all sprouted properly. You should yield 2-3 cups sprouted from one cup dry.

Now comes the cooking part...
2-3 cloves garlic, minced
1-2 serrano chilies, minced, or 1-2 tbsp red chili powder
1 chunk ginger, as big as the garlic, peeled
2 tbsp olive oil (you can use half butter/ghee if it suits your diet)
1 medium onion, chopped fine
1 medium tomato, chopped fine
2 tsp curry powder (I like mine spicy... you don't have to go so big)
Dash of salt
2-3 cups sprouted lentils

Start with chopping the tomato and onion (keep separate). Heat the oil in the pan. Fry the garlic, chili, and ginger until it just starts to get brown. Add the onion and cook until clear. Add the tomatoes, curry, and salt, and continue to cook another minute or two (until tomatoes start dissolving). You may need more oil at this point. Add the sprouted lentils and continue to stir-fry in the onion mixture for about five minutes, making sure to thoroughly coat and fry all the lentils. Taste for flavor and consistency. They should be firm and chewy to bite. Serve plain or with a side of cooked grains and plain yoghurt

I like to serve mine with a mixture of wheat and barley. I'll fill a jar by packing one side with lentils and filling the other with grain. Very good snacking for lunch!
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