By: Esther Vasa
Sprouted Lentils are a good source of Thiamin, Iron, Phosphorus and Copper. They are high in Vitamin C, Folate and Manganese. Some like to consume these raw but my family likes the sprouts to be nice and tender. Therefore, I made it semi-raw. I used whole red lentils which are also called masoor lentils. You could use mung beans or any other beans for this recipe.
For Cooking Lentils
Sprouted Lentils - 2 cups
Extra Virgin Pure Coconut Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Turmeric - 1 tsp
Himalayan Salt to taste
Onion - 1
Jalapeno or Green Chillies - 1 or 2
Coriander Powder - 1/4th tsp (optional)
Large Carrots - 2
Few Sprigs Cilantro or Parsley - diced finely
Juice of one Lemon
Garlic Powder - 1 tsp
- Cover the lentils in water and soak for 4-5 hours.
- Transfer the lentils into the sprouter trays. Or follow the steps needed depending on the sprouting method you are employing. I use Victorio Round Three-Tray Kitchen Seed Sprouter. It takes about two days to sprout and the sprouting time may vary depending on the temperature.
- Heat up coconut oil in a heavy-bottomed steel pan and splutter mustard seeds.
- Add the sprouted lentils, turmeric and salt and mix well. Allow this to cook for 5-10 minutes stirring every two minutes. Switch off the stove. Transfer the cooked lentils into a salad bowl for assembling the salad.
- Process onion, jalapeno or chillies, and carrots in a food processor. Or simply chop all the vegetables using a knife. I, being lazy, used a food processor. Add the vegetables into the salad bowl and mix well.
- Next, mix the rest of the ingredients into the salad-vegetable mixture.
- Enjoy this tasty warm treat either as a snack with your tea or as a main course.