Sprouted lentils again?  Well yes, because they are so quick and they store in the fridge for up to 2 weeks once you have them sprouted.  For sprouting instructions and a brief discussion go here.  We use organic brown rice fettuccine for noodles.  Remember that pasta made with any grain–even gluten-free grain– is concentrated starch and may cause blood sugar stress.   My solution is to limit the amount I add to a dish and dilute with plenty of vegetables.

Serves 2

1 large onion, chopped fine

3 Tbsp. extra-virgin olive oil

1 tsp. ground cumin

1 cup of lentil sprouts

1 Tbsp. nutritional yeast

1 Tbsp. organic tamari

cayenne pepper to taste, optional

1 cup cooked brown rice fettuccine

4 cups young arugula leaves (2 cups per serving)

Cook the noodles following the instructions on the package–use a handful that is about an inch in diameter and break the nookles into 4 inch pieces before you put them in the boiling water.  After draining the noodles leave them in the pot so they stay warm but stir a Tbsp. of olive oil into them to reduce stickiness.  Set aside.

Saute the onions is a skillet with 2 Tbsp. olive oil.  Stir for a few minutes over medium heat.  Add the cumin and stir.  Add lentils and cook for 5-10  minutes stirring every few minutes.  Add yeast, tamari, and cayenne if desired.  Stir well and heat for a few minutes.  Add cooked noodles and toss to mix well.

Serve over bed of arugula.