Coconut Curried Sprouted Lentils with Parsley Ginger Sauce
Lentils can be sooooo boring, tasty but boring. This dish gives you another option you may not have thought of before – sprouted lentils. While lentils are nutritious in their dried state, sprouting them gives them a whole new dimension in nutrition. The process of germination and photosynthesis changes the chemical makeup of the lentil and increases their nutritional value in vitamins and minerals. They also taste different in the sprouted state.
Sprouting lentils is easy and the link to “how to sprout lentils” is here. If you don’t feel like sprouting your own, you can ususally find them at farmers markets and some health food stores. But doing it yourself will save you money. For this recipe, it took 2 days to get 1/4″ tails on the sprouts. That’s the size I prefer. I find that once they get longer than that, they tend to lose their sweetness.
For Curried Lentils –
- 3 Cups Sprouted Lentils (from 1/2 cup dried lentils)
- 2 Tablespoons Olive Oil
- 1 Medium Red Onion (chopped – can use white or brown onion if you prefer)
- 2 Garlic Cloves (finely chopped)
- 1 Tablespoon Curry Powder (whichever type of curry powder you prefer)
- 1/2 Teaspoon Ground Cloves
- 2 Cups of Coconut Milk (see Clean book for recipe)
- 4 Ounces Cooked Chicken Breast (optional)
For Parsley Ginger Sauce –
- 1 Bunch of Parsley (large stems removed and leaves washed)
- 1 – 1 1/2″ Piece of Ginger Grated
- 2 Small Garlic Cloves (roughly chopped)
- 1 Lemon (juiced)
- 2 Tablespoons Olive Oil
For Sauce –
Place all ingredients into a food processor and pulse until ingredients are combined and is the consistency you like. Add salt to taste
For Lentils –
In a large saucepan, heat oil over medium high heat until it shimmers. Add onions. Cook onions for 3 minutes, then add garlic (stirring occasionally to keep onions moving). Continue to cook onions and garlic until onions are soft and translucent (approximately another 3 minutes). Then add curry powder and ground cloves. Stir mixture frequently to keep curry and cloves from burning. Cook for 1 minute. Add coconut milk. Stir mixture once or twice and let cook for 5 minutes. (You want some of the liquid to cook off to intensify the coconut flavor.)
Add the lentils to saucepan and stir to combine. Bring to a simmer, then reduce the heat to medium low for 10 minutes.
Serve the lentils with or without the chicken and top with parsley ginger sauce.Welcome to My Man's Belly! Leave me a comment and let me know what you think about the site or if there's a recipe you'd like to see here. Have a great day.