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.
*You can buy coconut crystals here: Coconut Crystals
Sprouted Red Lentils with Curry Sauce and Kale
SERVES 4
Soup
- 1 cup lentils, sprouted
- 1 cup coconut flesh from young thai coconut
- 1/2 cup coconut water from young thai coconut
- 1 clove garlic
- 2 teaspoons lemon juice
- 1/2 teaspoon nama shoyu (or soy sauce of choice)
- 1 1/2 teaspoons sweet yellow curry powder
- 2 teaspoons coconut crystals or sweetener of choice*
- Himalayan Salt to taste
- 1 medium bunch kale
- 1 tablespoon olive oil
- squeeze of lemon juice
- pinch Himalayan Salt
- pepper
- 1 medium tomato, chopped
- 1/3 cup sliced scallions (or green onions)
- 1/2 cup chopped cashews
- 2 days before sprout lentils by soaking over-night in water, then rinsing 3 times a day for another day until tiny tails appear.
- In high-speed blender, blend together coconut flesh, coconut water, garlic, lemon juice, nama shoyu, curry powder, coconut crystals and olive oil.
- In a separate bowl, de-stem kale and tear into bite sized pieces. Massage with 1 tablespoon olive oil, lemon juice and salt until wilted.
- Mix together sprouted lentils, curry sauce, kale, tomato and green onions. Season to taste with salt and pepper. Top with chopped cashews.
Lynn DeBuhr Johnson wrote on December 10, 2012
Great idea! I have also done a sprouted lentil chili. I like to find things to intrigue my family to want to try more of my raw recipes. During this chilly season, I will usually run my bowl under hot water. Sometimes just holding onto the hot bowl warms me up. Do you think it would still be tasty without any additional sweetener? I’m trying to reduce my sugars as I have yeast in my system. Thank you for all you do!
Susan wrote on December 11, 2012
There is a recipe for a sprouted lentil chili on the site! 🙂
Christine wrote on December 6, 2012
Do the lentils actually soften when you soak and sprout them?
Susan wrote on December 6, 2012
Yes, they soften. 🙂
Shernell wrote on December 6, 2012
This might be the heartiest raw recipe Ive ever seen. It looks absolutely delicious.
Bridget wrote on December 6, 2012
Yummy! Love lentils! Do u happen to know the nutritional “value” of sprouted lentils? For example i know when some seeds are sprouted it increases their protein content & i think spouting sometime reduces carb content- just curious…
thanks for the recipes!
Susan wrote on December 6, 2012
Actually, you can google nutritional value of sprouted lentils and you will find your answer. 🙂
Erica wrote on December 6, 2012
Aloha! I avoid eating raw sprouted lentils beause I find them very hard for my body to digest. I get has and bloating. Does this happen to any of you? Any suggestions on how to avoid this from
happening?
Rebecca wrote on December 5, 2012
Your Lentil Sprout and Cucumber Salad https://www.rawmazing.com/lentil-sprout-and-cucumber-salad-with-maple-mustard-vinaigrette/ is one of my favorites, so I’ll have to try this one, too. I agree with you about lentil sprouts – I just crave them, and they are so easy to sprout, too!
Marlo wrote on December 5, 2012
Do you keep the lentils refrigerated while they’re sprouting? And this may be rediculous to ask buuuttt, do you typically eat your meals at room temp? I’m just beginning in my raw journey so just want to be clear! Thank you!
Susan wrote on December 5, 2012
Marlo, I just sprout them on the counter. You can heat dishes like this in the dehydrator or stove top if you are very careful and stop the minute it starts to warm as it will continue to heat even after being removed from the burner. You can always use a thermometer to keep track of the temp.
Lois wrote on December 5, 2012
I loved the raw chili, it was so tasty! I’m looking forward to trying this one. Thank you!!
Heather wrote on December 5, 2012
Did you just somehow peek into my kitchen and see that I am sprouting lentils?? Magically powers you have and now I’m obviously going to have to try your recipe! By the way I finally made your raw chili last week and it is fabulous! If it wasn’t for my acid reflux I would make it every week. Either way it really inspired me to eat more raw because I feel so great afterwards so thanks for the inspiration 🙂