Lentils are my favorite sprouts…
And in these 3 recipes, they get all dressed up!
From a 1-pound bag of brown lentils, I made all 3 of these easy dishes. First you sprout, then you cook. It’s as easy as pie!
How To Sprout Lentils
These simple sprouting instructions yield themselves to many, many delicious dishes.
Put lentils in a bowl. Fill with water so the lentils are covered by a couple of inches. Let soak overnight.
In the morning, pour lentils and water into a colander. Rinse well. Place colander on a plate, cover, and leave on the 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.
Store in the refrigerator. Enjoy in sandwiches, on top of salads, or as a coleslaw. They also make a delicious meat substitute for tacos, burritos, and enchiladas. Or eat as a cooked side dish!
Dish #1: Sprouted Lentil Slaw
- favorite chopped veggies, such as tomatoes, avocados, green onions, and grated carrots
- raw sprouted lentils (see above for instructions)
- homemade vinaigrette or ranch salad dressing
Add chopped veggies to raw sprouted lentils. Toss with a salad dressing. Enjoy!
Dish #2: Spicy Sprouted Lentils
- about 3 cups sprouted lentils (see above for instructions)
- 1/4 cup olive oil
- 2 to 3 chopped garlic cloves
- 1 teaspoon cumin
- 1 teaspoon coriander
- lemon juice (about 1 teaspoon, or more if you prefer)
- sea salt and pepper to taste
- 2+ tablespoons fresh chopped cilantro (optional)
Steam sprouted lentils 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. Add lemon juice. Stir. 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 to add sauteed chopped spinach or swiss chard.
Dish #3: Sprouted Lentil Tacos
- sprouted lentils (see above for instructions)
- homemade taco seasoning (see below)
- homemade tortillas (such as sourdough or grain-free cassava flour)
- favorite taco fillers, such as yogurt cheese, avocado, tomato, shredded cheese, fresh cilantro, and salsa
Begin by steaming sprouted lentils until cooked. Taste them as they cook so you can decide how soft you like them! Set aside.
In a skillet, saute an onion, if desired, in olive oil. When soft, add steamed lentils and a bit of water. Sprinkle in taco seasoning. Stir as the water, onion, and lentils cook. Taste every now and then to adjust seasoning if necessary. Also, feel free to add more water to help lentils and spices combine.
Use in place of meat for tacos, burritos, enchiladas, taco salads, and more!
We use this taco seasoning mix for meat, lentils, and pan-fried salmon. Very delicious, but a bit spicy, so be sure to tweak it to fit your taste buds.
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 tablespoon chili powder
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon paprika
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon dried oregano
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Combine all spices in a storage container. 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!
Do you eat lentils? What dishes made from sprouted lentils can you share with us?
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