Tag Archives: lentil sprouts

Meatless Monday: Curried Sprouted Lentils w/ Ginger & Garlic Cilantro Sauce

From TheNourishingGourmet.com

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.

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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.

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Local Box Meal Plan: Sept. 20-24

This week, we’re getting:

Butternut squash – Massey
Onions – Naegelin
Potatoes – Naegelin
Black-eyed peas – Naegelin
Sorrel or lettuce
Lentil sprouts – Groovy Greens
Okra – Bradshaw
Sweet Italian peppers – Lundgren
Limes – G&S Groves
Rosemary – Pure Luck
Indian cucumber – My Father’s Farm

So I’m making:

Lentil sprout spread – Looks like a good dip.

Potato squash casserole – This has sausage to make a hearty one-pot meal.

Okra and black-eyed pea saute – Use some of last week’s hot peppers here if you still have some, or just use the sweet peppers we’re getting this week if you want a milder dish.

Indian cucumber soup with mint – This recipe calls for regular cukes, not the Indian one we’re getting, but I’m going to try using the Indian one here because they taste pretty similar.

Rosemary roast pork loin – Make this on the weekend and you’ll have plenty of leftovers for sandwiches and whatnot throughout the week.

If you get lettuce, try this sweet pepper salad with lime dressing (use your lettuce in place of the arugula). If you get sorrel, this tabbouleh with sorrel and lime looks tasty. Add chopped sweet peppers to up the veggie content.

Local Box Meal Plan: July 19-23

This week, we are getting:

Fresh pinto beans – Just Peachy
Lentil sprouts – Groovy Greens
Figs – Oasis Gardens
Blueberries – Berry Best Farm
Bibb lettuce – Bella Verde
Peppers – Comanche Farm
Key limes – G&S Groves
Squash – Massey
Personal watermelon – Massey
Cucumbers – Acadian
Eggplant – Tecolote

I am making:

Watermelon – Blueberry Salad with Feta – The original doesn’t use blueberries, but I think they’d be fantastic here, especially with the key lime juice.

Prosciutto-wrapped figs – Recipe to come in the handout in your Local Box.

Pesto vegetable tart – To roast peppers, put them under the broiler for about 15 minutes, turning halfway through, until the skins are blackened. Put them in a ziplock bag and let them sit for 10 minutes. When you remove them, the skins will peel right off, and they’ll be easy to de-seed. I’m going to roast all of the peppers and use some here and the rest on sandwiches and salads.

Turkey-cream cheese sandwiches – Spread two slices of hearty bread, like ciabatta, with garden vegetable cream cheese. Top one sliced with turkey, sliced cucumbers, lettuce, sprouts, and some of those peppers you roasted for the above recipe. You could even press it in a panini press or in a cast iron skillet for a warm sandwich.

Basic pinto beans – These have a wonderfully creamy taste and texture, so I want to let their flavor shine by not doing much to them. Simmer about 10 minutes in chicken (or vegetable) broth and season with salt and pepper.