Monday, March 25, 2013

Anush's Sprouted Lentil & Garbanzo Bean Curry with Ginger/Cilantro/Lemon Sauce

I have been having a lot of fun sprouting my own sprouts.  On Friday, I started my first batch of sprouted lentils.  The sprout really quickly, and "GROW" (from 1/4 cup dry to 2 1/4 cups in just 3 days).  So once I had the sprouts, I needed to figure out what to do with them, so I started searching the web.  I found the basic idea behind this recipe at, and though I did modify the curry recipe, the sauce - which is what makes the recipe - came from the Nourishing Gourmet site.

2 1/4 cups sprouted lentils (sprouted 3 days) - tails are about 1/2 " in length)
1 - 15 oz can garbanzo beans
1 tsp. Olive Oil
1 medium onion, chopped
2 tbsp. red pepper paste (you can purchase this at the Middle Eastern store)
2 tbsp curry powder
1 1/2 cups water
1/2 tsp allspice
3 large cloves garlic (pressed)

1 bunch cilantro leaves (removed stems)
1 clove garlic
Juice from one medium lemon
salt, to taste
Fresh Ginger, peeled and grated to a heaping 1 Tbsp

I started out sprouting 1/4 cup dry lentils (for 3 days) creating 2 1/4 cups of fresh sprouts.  Rinse and drain sprouts.

In a wok, or deep nonstick pan, add 1 tsp olive oil and saute the chopped onion.  Stirring, cooking about 4 minutes.  Add chopped or pressed garlic.  Add curry powder, allspice and 1 1/2 cups water.  Mix and cook about 2 minutes.  Add the sprouted lentils and one can of drained garbanzo beans.  Cook stirring every few minutes to get the flavors to mix.

In a food processor, process one bunch of cilantro, 1 clove of garlic, 1 tablespoon or more of fresh grated ginger, salt (to taste) and the juice of one medium lemon.  If you like spicy food, I added about 6 fat slices of jalapeno slices.  Process the whole thing.  It's going to be very pungeant, tart, tangy, garlicky...but a perfect combo to the creamy lentil/garbanzo texture.  Serve on top of your bowl of curry.  You may want to make extra of this sauce because i

One serving - 1 2/3 cup = 7 points plus (I know it seems like a lot of points, but it's very satisfying.).
Makes 3 servings

Serve with a salad.
Please let me know how your recipe turns out.  I'd love to know if you liked it as much as I did.

I found this interesting:  There are so many different types of garlic presses.  You don't need anything fancy, but you do need something good and sturdy.  I have one I picked up at IKEA....uh, not too good...but then again, it was only $3.  I'd be more inclined to get the one of these on the left...the one on the righ looks a little nut crackery, and the ones in the middle?  too hard to clean.  Click if you're interested in seeing more.

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