Lentil Sprout Spread Recipes
LENTIL SPROUT SPREAD
A great way to use lentil sprouts! UPDATE: Due to a review, I have tweaked this a little. The lemon juice makes a difference.
Provided by Sharon123
Categories Spreads
Time P2DT5m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Sprout the 1/2 cup lentils for 2 days(See my recipe).
- Sprout the sesame seeds for 2 days, following same method(or used unsprouted).
- Place the lentils and sesame seeds in a food processor.
- Add the avocado, lemon and salt to taste.
- Add herbs according to what you like and process until smooth. I used cilantro and parsley with good results(about 1/4 cup each).
- You may use the spread on bread or toast or biscuits. Enjoy!
Nutrition Facts : Calories 566, Fat 43.7, SaturatedFat 6.2, Sodium 16, Carbohydrate 36, Fiber 19.9, Sugar 2.2, Protein 17.1
LENTIL SPREAD
Make and share this Lentil Spread recipe from Food.com.
Provided by dicentra
Categories Low Cholesterol
Time 50m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Combine water and dried lentils in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 40 minutes or until tender.
- Heat olive oil in a small skillet over medium heat. Add shallots and garlic; cook 2 minutes or until shallots are tender, stirring occasionally.
- Place lentils in a large bowl; mash to desired consistency. Add the shallot mixture, tomato, onions, basil, and salt; stir to combine. Cool to room temperature.
Nutrition Facts : Calories 67.6, Fat 1.5, SaturatedFat 0.2, Sodium 235.4, Carbohydrate 9.7, Fiber 4.6, Sugar 0.6, Protein 3.9
SAVORY SPROUTED LENTIL & NUT SPREAD
This is a very healthy, live food recipe with nut protein, EFAs and veggies. Use as a sandwich spread or thin it out slightly to make it a dip. As a filling you can roll up in lettuce leaves or spread into celery sticks. The recipe originates from Alive Magazine. It made a huge amount so I cut the recipe in half. As this is "live" food it does not keep, you need to eat within 24 hours or it begins to ferment. Perfect time to pull out your seed sprouter and make your own lentil or other sprouts - or you can usually buy a variety of sprouts in your local produce store. A food processor is the best tool for this, in order to get a true pate consistency. I have made it in my blender, which worked but I had to add some water to help things along so it was more like a hummus consistency. I am also editing to include about a tsp of tamari/soy/braggs as an option. I found it needed it an extra boost of seasoning.
Provided by magpie diner
Categories Spreads
Time 15m
Yield 1 cups
Number Of Ingredients 12
Steps:
- Grind up the cashews until they're quite fine, I find my 'magic bullet' works really well for this small amount, but then I have to transfer to a food processor to get it to a pate consistency.
- Add in the rest of the ingredients, scraping down the sides a few times. Adjust seasoning to your taste, you may want to add a little extra miso for more saltiness or use the optional tamari/Braggs.
- Refrigerate and use within 24 hours.
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