Sprouted Lentils Recipe

A super healthy vegan side dish with sprouted lentils, corn and spices.

Prep time: PT4320M

Total time: PT4320M

Rating

4.67 stars (3 reviews)

Keywords

lentils

Ingredients

1 cup green lentils
3 cups water
¼ cup cooked corn
3 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon cumin
½ teaspoon chili powder
½ teaspoon curry powder
¼ cup finely chopped thyme or another herb you like

Cuisine

Turkish

Steps

To Sprout Lentils:
- Soak lentils in a large bowl overnight or for 8-10 hours.
- Drain and rinse the lentils. Put them back in the bowl and cover with a kitchen towel. Let it sit for 8 hours.
- Shake the bowl or give a gentle stir so that each of the lentils get enough air circulation. Let it sit for another 8 hours.
- Repeat this for 2-3 days. You will see sprouts growing on the second day and they get longer on the third day.
- Keep them refrigerated and use as you need.
To Assemble Everything:
- Combine sprouted lentils and corn in a bowl.
- In a small bowl, whisk together the lemon juice, olive oil, salt, cumin, chili, curry powder and thyme.
- Pour it over the sprouted lentils and corn and toss.
- Serve it as a salad or use it in sandwiches or soups.

Nutitrion

Serving Size: 1 serving
Calories: 248 kcal
Carbohydrates: 33 g
Protein: 13 g
Fat: 8 g
Saturated Fat: 1 g
Sodium: 598 mg
Sugar: 2 g
Unsaturated Fat: 6 g

Reviews

Jagdish Dhanju on 2021-02-07 (5 stars):
Thank you for this info, I was sprouting but cooking them adds more options for teens :)
Atlantan on 2020-07-24 (4 stars):
I made this recipe using dried sprouted lentils. I boiled the lentils in water for about 25 minutes to soften them, and then drained them. I made the recipe exactly as instructed to begin with, except that I didn't have any fresh corn. I substituted an 11 ounce can of Mex-corn, which yields more than the 1/4 cup corn called for in the recipe. I used fresh parsley for the suggested “chopped herb” of choice. I found the additional amount of corn to be a good change. But overall, I found the recipe to be too salty. While the canned corn could have contributed to this, I'd still suggest reducing the salt by 1/4 to 1/2. Overall. I also found the flavors a bit muddied; with the cumin and chili powder this dish wanted to be Latin in flavor, but the curry muddied the flavor. Next time, I'll try leaving the curry out, and try adding some fresh cilantro (which I didn't have on hand) instead of parsley. To boost the umami, I added some smashed black garlic (to paste consistency), a dash of balsamic vinegar glaze, and some chopped fresh onion. If you're not familiar with black garlic, it's totally different from regular fresh garlic - don't substitute one for the other! The revised dish was well received by my family, and was a delicious accompaniment to some grilled chicken.
Melanie on 2019-09-10 (5 stars):
I had been looking for including sprouted lentils in my diet but didn't know how. I put a jar of these now and am planning to use them in my sandwiches. YUM!

Sprouted Lentils Recipe

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