Raw sprouted lentil recipes

Sprouted lentils have become a winter staple for me; they are so delicious and very versatile. Sometimes I cheat a little and forgo sprouting them myself.

Sprouted lentils

I love these pre-sprouted organic lentils, they are the ultimate “fast food”. All you need to do it soak them for a few hours and then you are ready to create a wonderful raw meal so quickly and easily. I use them when I’m busy and don’t have much time to fuss over dinner. I just soak them in the morning and then by the time I come home they are ready to use. Here are two easy ways to enjoy sprouted lentils.

Raw sprouted lentil salad

1/3 Cup sprouted lentils, soaked for at least 3 hours

1 Cup alfalfa sprouts

1 Grated carrot

1 Tablespoon of miso

Pulse in food processor until well combined but still chunky and serve over a bed of greens.

Sprouted lentils

I served the raw sprouted lentil salad over a bed of mache, a delicate green that is high in omega 3’s.  It as a great lunch served along with a bowl of soup and a few flax crackers.

The next recipe is one that I created when I was really hungry but I didn’t want to stop and eat. We’ve all been there, luckily  I had my sprouted lentils soaking so I created a quick tabbouleh to serve over my salad. I love tabbouleh, but I’m doing my best to avoid gluten. This recipe satisfies my craving for it without using the cracked wheat tabbouleh is usually made with.

raw sprouted lentil tabbouleh

Raw sprouted lentil tabbouleh

1/2 Cup sprouted lentils soaked for at least 3 hours

1 Grated carrot

1/2 Cup cilantro or parsley

1/2 Red pepper

1/2 cup grape tomatoes

3/4 Teaspoon curry

1/8 Teaspoon chili powder

1/8 Teaspoon cayenne pepper

Pulse in a food processor until well combined but still chunky.

We have been experiencing some very warm temperatures here in San Antonio so this salad is leaning toward the summertime a bit. If you are in a cold climate add more root vegetables and omit the tomatoes and peppers. Either way it’s sure to be a hit. Sprouted lentils are a great food to add to your repertoire. Buying the pre-sprouted ones are more expensive than sprouting your own, but if it means eating more living foods it’s worth the price.

  • Thanks for the recipe. I am currently abroad and don’t have the convenience of referring to my recipe book from back home. I will definitely keep this in mind.

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  • For some reason sprouted foods scare me off because I think it will be too much planning and work. Thanks for highlighting some of your recipes and how you did the sprouting, it doesn’t sound that hard after all! I’ve purchased the pre-sprouted lentils before too and they are so easy to prepare!

    • Sprouting is easier than it seems once you get into the habit of it.

  • Wow, you’re in San Antonio?! I am too! I’m also a dairy-free vegetarian. 🙂

    • It’s so great to meet you.

  • looks good,.. we are looking into sprouting, it seems all the rage. not sure what i’ll sprout, but i should be fun… i think your food would get me out of my funk, too bad you dont live next door, i’d be pounding on it daily 🙂

  • love lentils – these recipes look good neven

  • I just sprouted lentils for the first time a few weeks ago. I can’t wait to try this tabbouleh recipe!

    • That’s so great. It’s very nice to sprout your own.

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