Makes 4-6 servings
If you’re getting a Local Box this week, you’ve already got Sprouted Lentils coming your way! If not, you can add them to your basket individually too– they are nutrient packed and local from Groovy Greens in Blanco, TX.
Make the flavorful raw cilantro sauce while the lentils are cooking. Since it’s Hatch season, try throwing a Hatch Chile in place of the Anaheim for some extra heat.
Curried Sprouted Lentils with a Ginger and Garlic Cilantro Sauce
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
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.
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
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.