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.
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.