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!
One more thing before Erin takes over. Katie @ Kitchen Stewardship has graciously offered a 25% off coupon to all GNOWFGLINS readers who purchase her ebook, “Healthy Snacks To Go.” The coupon code is: GNOWFGLINS. It is not case sensitive and is active through Friday, June 4, 2010. –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. Rinse well.
Place colander on a plate. Cover with a cloth. Place 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.
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.
Dish #1: Sprouted Lentil Slaw
Add your favorite chopped vegetables to raw sprouted lentils and toss with a tasty homemade vinaigrette (a ranch type dressing would also be delicious). I added tomato, avocado, green onion, and grated carrot to my sprouted lentils and tossed it together with this vinaigrette.
Dish #2: Spicy Sprouted Lentils
- about 3 cups of sprouted lentils
- 1/4 cup olive oil
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 tablespoon lemon juice (more, if you prefer)
- salt and pepper to taste
- fresh chopped cilantro (2 tablespoons or more, optional)
- oven roasted or sun-dried tomatoes
- kalamata olives chopped
- feta cheese
- chopped sauteed spinach or swiss chard
Steam your sprouted lentils (about 3 cups) until al dente. Pour into a bowl. Over medium high heat, add 1/4 cup of olive oil to a skillet. Toss in 2 to 3 cloves of chopped garlic. When garlic begins to sizzle, add 1 teaspoon of cumin and 1 teaspoon of coriander. Stir for about 30 seconds. Take off heat and drizzle over your waiting lentils. Pour in lemon juice. Stir. Season with salt and pepper.
My latest variation of this dish included 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.
Dish #3: Sprouted Lentil Tacos
- homemade taco seasoning (below)
- homemade flour tortillas (sourdough – also see this soaked version)
- favorite taco fillers
I have seen this homemade taco seasoning recipe many places and am not sure who deserves the credit. I found it first on Allrecipes. Delicious! I’ve also quadrupled the recipe in case you’d like more for later!
Combine in a small bowl…
- 1 tablespoon chili powder or 1/4 cup
- 1/4 teaspoon garlic powder or 1 teaspoon
- 1/4 teaspoon onion powder or 1 teaspoon
- 1/4 teaspoon crushed red pepper flakes or 1 teaspoon
- 1/4 teaspoon dried oregano or 1 teaspoon
- 1/2 teaspoon paprika or 2 teaspoons
- 1 1/2 teaspoons ground cumin or 2 tablespoons
- 1 teaspoon sea salt or 4 teaspoons
- 1 teaspoon black pepper or 4 teaspoons
Pour into a storage container and use whenever a recipe or your cravings call for a little taco seasoning goodness.
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 on 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…
We use the above taco seasoning mix for meat, lentils, and pan frying salmon. Very delicious, but a bit spicy, so be sure to tweak it to fit your taste buds.
In the picture, we have a homemade flour tortilla spread with yogurt cheese and filled with sprouted lentils, avocado, tomato, shredded cheese, fresh cilantro, and salsa. Mercy! It was so good!
Bonus: Easy Chopped Herbs
1 mug + a bunch of fresh herbs + a kitchen scissors = chopped herbs in no time at all!