Sunday, March 17, 2013

Curried Sprouted Lentils with a Ginger and Garlic Cilantro Sauce

Curried Sprouted Lentils with a Ginger and Garlic Cilantro Sauce!

This recipe uses sprouted lentils to make a quick curried lentil dish that is highly nutritious and delicious. While the lentils are cooking, you can whip up the Ginger and Garlic Cilantro Sauce in your food processor. This fresh (raw) sauce is not only a beautiful addition to brown lentils, but so flavorful. Lentils may be humble, but with proper preparation they can be both nutritious and flavorful. Another wonderful addition would be cucumber yogurt sauce, spooned over the top. Yum!

Sprouting your lentils only takes a few moments time (spread throughout a couple of days), and then you can throw together this dish in no time (it works for me!) For a complete protein you can also use sprouted wheat. They give a wonderful contrast to the lentils, as the lentils are soft, while the wheat remains tender but chewy. We enjoy it both ways. (And, they take about the same amount of time to sprout). At this point, I’ve only tried sprouted soft wheat, but you could certainly try other varieties.

(By the way, I am now on Twitter. Follow me as I share links to cool sites, snippets from my daily life, and more and don’t forget about the Nourishing Chocolate Recipes Carnival!)

Curried Sprouted Lentils with a Ginger and Garlic Cilantro Sauce- About 4-6 Servings

The cilantro sauce is just enough for everyone’s serving. We like it so much, next time I will probably double the sauce recipe so there is plenty to go around. 6 cups of sprouted lentils came from about 2 cups of dry lentils.

About 3 cups of sprouted lentils and 3 cups of sprouted wheat, or another 3 cups of sprouted lentils (this is measured loosely, i.e. I didn’t press the sprouts down at all).
2 tablespoons of coconut oil or olive oil
1 onion, chopped
3 garlic cloves
1 tablespoon curry powder
1/2 teaspoon ground cloves
2 cups of water
1-In a large saucepan with a lid, heat oil over medium high heat until hot, but not smoking. Add onions and cook while stirring for about 4 minutes, until the onion is starting to soften. Then add the garlic, curry powder and cloves and cook for about 30 seconds longer and add the water.

2-Then add the lentils (and optional wheat, if using). Bring to a simmer with the lid on, then lower heat. Steam for 15-20 minutes until soft. If just using lentils, you can steam for even a little less.

Meanwhile, make your cilantro sauce.

1 bunch of cilantro, stemmed and washed
Either half of a large Aneheim pepper or one small one, seeded and cut into chunks
A heaping teaspoon of grated fresh ginger (I peel the fresh ginger with a small knife, then grate on my smallest grater)
3 small garlic cloves, peeled and cut into small chunks
1 lemon juiced
3 tablespoons extra virgin olive oil
1 1/2 teaspoons salt
Place all ingredients in food processor and pulse until everything is well combined and it’s at the consistency you want.

Serve the curried with lentils with a big spoonful of your cilantro sauce on top and enjoy.

No comments: