Creators
Samara Pardi
Description
This Sprouted Red Lentil Curry features tender lentils and fresh spinach, seasoned with curry powder and sautéed onions, creating a nutritious and flavorful dish perfect for any meal.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Red Lentils | 2 cup | dried |
Spinach | 6 cup | fresh |
Yellow Onion | 1 | medium, diced |
Curry Powder | 1 1/2 tbsp | or to taste |
Olive Oil | 2 tbsp | |
Salt | 1/2 tsp | or to taste |
Pepper | several grinds |
PREPARATION
- With the lentils at the bottom of a large mixing bowl, fill to the top with water and let soak for about 12 hours.
- Drain the water from the lentils and cover the mixing bowl with a clean cloth. The lentils will sprout over the 2 - 3 days. You will need to rinse them every 12 - 24 hours in the meantime, so that they remain moist, but not drenched.
- When lentil sprouts are approximately ¼ inch, they are ready to eat!
- In a wide saucepan, heat olive oil and add onions. Soften for about 4 minutes and add salt & pepper.
- Add curry powder and stir well.
- Add lentils and mix gently so that lentils don’t get mashed. Heat for about 4 minutes on medium heat.
- Add spinach and gradually turn leaves into the lentil mixture, careful not to mash.
- Serve when spinach is wilted and well distributed in lentils.
SUGGESTIONS
- Sprouted lentils can be added to virtually any dish. They add a nice texture to sauted chard or even a chopped salad.
- You may store sprouted lentils in the fridge in a dry bowl covered with a damp cloth for a few days, however they are best eaten immediately after they sprout as they tend to mold quickly.