Your whole food, plant-based life.

Sprouted Red Lentils with Curry Sauce and Kale

I have to admit, I have a thing for soaked and sprouted lentils. The taste is fresh and they have a delightful little crunch, not too hard, not too soft. Simply delicious.



They also pack an amazing nutritional punch. They are a great source of protein, B vitamins and iron.  Red lentils tend to be the sweetest of the lentils and also have a wonderful nutty flavor. Lentils are high in fiber which helps improve digestion.

Not long ago I put up a recipe for Raw Chili that used green lentils. I was so happy with that recipe it inspired me to want to try different lentils to see how they worked. Since raw lentils have compounds in them that make them harder to digest, you want to make sure you soak or better yet, sprout your lentils  for the best nutritional value.

Red lentils immediately say curry to me. I threw together a quick curry sauce in my high-speed blender and added it to the sprouted lentils. The addition of green onions, massaged kale and tomato turned lentils and curry sauce into a wonderful meal. This is an easy recipe to throw together. Just remember that you have to allow 2 days to sprout the lentils.

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  1. May wrote on May 15, 2014

    Hi! Love your recipes and the love you put into each of your dishes! I am transitioning to a mostly raw diet and your site has been very helpful. I was surprised however, to find Shoyu/Soy Sauce listed as a raw ingredient. Excuse my ignorance on the raw movement, but isn’t it cooked before it’s feremented? I know it still retains living enzymes, but is it still raw?

    • Susan wrote on May 17, 2014

      We are not 100% raw. The bulk or main ingredients are always raw unless stated. But we do use things like maple syrup, etc., for flavor. You can read about it on the FAQ page. Cheers!


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