Today Erin shares three amazing dishes created around sprouted lentils. MMM… my favorite sprouts all dressed up. She’s really a genius in the kitchen, and I’m so thankful for her generosity to share her artistry with us! –Wardee
Begin by sprouting your lentils. I purchased a one pound bag of brown lentils (any color will do just make sure they are not split) and used the sprouts for these three dishes. To give you a time frame for sprouting… Let’s say I soaked the lentils Sunday night. Monday morning and evening I would rinse. Tuesday morning and evening I would rinse. The lentil sprouts would be ready to use on Wednesday. There is a chance they would be ready sooner and you could definitely let them go longer, but I think 2 full days is a good estimate.
- Cover lentils by a couple of inches with water in a bowl.
- Let soak overnight.
- In the morning, pour lentils and water into a colander. (See Picture 1, below.)
- Rinse well.
- Place colander on a plate, cover, and leave on counter.
- Rinse again in the evening.
- Cover with cloth, and return to counter.
- Repeat the rinsing every morning and evening until the lentil sprouts reach your desired length. I like to leave mine for 2 full days. (See Picture 2, below.)
- Store in the refrigerator.
- Enjoy in sandwiches, on top of salads, as a coleslaw, as a meat substitute for tacos, burritos, enchiladas, or as a cooked side dish.
Picture 1: Once soaked overnight, pour lentils and water into a colander. Rinse well.
Picture 2: Repeat the rinsing every morning and evening until the lentil sprouts reach your desired length.
- favorite chopped veggies, like tomatoes, avocadoes, green onions, and grated carrots
- raw sprouted lentils
- homemade vinaigrette or ranch salad dressing
- Add chopped vegetables to raw sprouted lentils and toss with a salad dressing, such as this vinaigrette!
- Steam your sprouted lentils (about 3 cups) until al dente.
- Pour into a bowl.
- Over medium high heat, add olive oil to a skillet.
- Toss in garlic.
- When garlic begins to sizzle, add cumin and coriander.
- Stir for about 30 seconds.
- Take off heat and drizzle over your waiting lentils.
- Pour in lemon juice.
- Season with salt and pepper.
- My latest (Mediterranean!) variation of this dish includes oven-roasted (or sun-dried) tomatoes, kalamata olives, and feta cheese. I also think it would be lovely (and tasty) to add sauteed chopped spinach or swiss chard.
- Begin by steaming your sprouted lentils until cooked. You decide how soft you like them. Just give them a taste as they cook.
- Set aside.
- In a skillet, saute an onion (optional) in some olive oil.
- When soft, add your cooked lentils and a little bit of water.
- Sprinkle in the taco seasoning.
- Stir as the water, onion, and lentils cook.
- Taste every now and again to see if you’d like to add more seasoning. Use your judgment as to whether or not you should add more water to help combine the spices with the lentils.
- Use in place of meat for tacos, burritos, enchiladas, taco salads…
- Combine all spices in a storage container and use whenever a recipe or your cravings call for a little taco seasoning goodness.
Bonus: Easy Chopped Herbs
1 mug + a bunch of fresh herbs + a kitchen scissors = chopped herbs in no time at all!
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