Sprouted Red Lentils Recipes
SPROUTED RED LENTILS
Try these tossed in slaw, stirred into soup, or fried with roasted veg to make fritters.
Provided by Claire Saffitz
Yield Makes about 2 1/2 cups
Number Of Ingredients 1
Steps:
- Rinse lentils in cold water; drain. Repeat 2 more times; transfer to a 1-qt. glass jar and add cold water to cover. Secure a layer of cheesecloth or a paper towel over top with a rubber band. Let sit 12 hours.
- Drain lentils, re-cover, and let sit at room temperature, rinsing and draining 1 or 2 times daily, until sprouted, 1-2 days.
- Lentils can be made 5 days ahead. Cover and chill.
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- Rinse lentils in cold water; drain. Repeat 2 more times; transfer to a 1-qt. glass jar and add cold water to cover. Secure a layer of cheesecloth or a paper towel over top with a rubber band. Let sit 12 hours.
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- Hummus & Lentil Sprout Toast. It doesn’t get much simpler or tastier than toast with sprouts on top! I love them atop a slather of hummus, but avocado is delicious too.
- Seedy Crackers w/ Hummus & Sprouts. Garnishing gourmet crackers is one of my favorite uses of sprouts! They are delicious atop some creamy hummus, baba ganoush, or caramelized onion and eggplant dip!
- Warm Breakfast Salad w/ Roasted Potatoes. Who said salad wasn’t a breakfast food? Try tossing roasted or boiled potatoes with your favorite salad veggies, sprouted lentils, and your creamy dressing of choice.
- Kale Crunch Sprouts Salad w/ Honey Dijon Dressing. Try tossing some lentil sprouts with some massaged kale, shredded cabbage or brussels sprouts, diced apples, sunflower seeds, and dried cranberries.
- Buddha Bowls w/ Dreamy Tahini. If you’ve been following me for any length of time, you know that I am obsessed with buddha bowls. Sprouted lentils make a perfect addition, especially with my 2-minute garlickly and delicious dreamy tahini sauce!
- Spring Buddha Bowl. There aren’t any lentil sprouts pictured in the photo below, but this crunchy green bowl is just begging for lentil sprouts! They’ll make a gorgeous pairing with the creamy herbed tahini drizzled on top.
- Chickpea “Tuna” Salad Sandwich. Sprouts with long, crunchy tails are awesome in sandwiches. I especially love them on soft grain bread with my favorite chickpea and sunflower “tuna.”
- Warm Sweet Potato & Lentil Sprout Salad. I loooove warm wilted salads, especially in the wintertime. This one is so yummy and satisfying! It comes together in just a few minutes with sautéed red onions, dark greens, leftover roasted sweet potatoes, sprouted lentils, and finished with a sprinkle of feta, blueberries, and pumpkin seeds.
- Mediterranean Sprouted Lentil Salad. This fancy shmancy salad from the Sublime Guys include such a fun description of lentil sprouts that I just have.
- Sprouted Lentil & Golden Beet Salad w/ Radicchio. This one comes from New Mexico’s edible magazine, and I just had to share it here because I can’t get over those colors.
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