Previous posts on sprouted lentils say it all. When I sprout lentils I use 2 cups dry and get about 5-6 cups sprouted. They will keep in the fridge for up to 1 week to 10 days. These are so easy to make a quick meal that it is worth remembering to sprout some once a month or so. Here’s my latest that was inspired from seeing the lentils and some turkey broth that I made after Thanksgiving dinner in my fridge.
2 cups lentil sprouts
1 large onion
2 Tbsp. coconut oil
1 tsp. turmeric powder
1 tsp. cumin powder
1/2 tsp. coriander powder
cayenne, a pinch, optional
2 cups turkey or chicken broth
salt and pepper to taste
Heat the coconut oil in a medium-sized soup pot. Add the chopped onion and saute over medium heat for 5 minutes giving an occasional stir. Add the spices and stir well. Add the lentils. Stir well. Continue heating on medium heat for another few minutes stirring to prevent sticking on bottom of pan. Add broth. Bring to a simmer and cook for 10 minutes. Season with salt and pepper. Can be served alone or over millet grits, rice, or noodles. (I use organic brown rice fettucine.)
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