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
www.thenourishinggourmet.com, 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)
Sauce:
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.
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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.
