This is a really interesting recipe, as I came across it by default. I was planning to cook up some lentils the next day, so decided to soak them overnight. Then something came up the next day and I did not end up using them up, therefore I drained and rinsed them, and left them in the pot in the fridge for a couple more days.
Then I looked at it, and found it to be sprouting. Wow, what a surprise, I thought. What do I do with them now?
Do I throw them out, or are they still ok to use? Well, that is when google came in very handy, and I found something very interesting. It said that lentils are very nutritious when sprouted and can be used in salads and other dishes. I tried one, and it actually tasted really yum, so tried this recipe and the family loved it. So give it a go.
Ingredients:
- 1 cup of organic lentils
- 2 Tbs of Grape seed oil
- 1 large red onion-peeled and sliced
- ½ bunch of fresh celery-preferably organic-washed and sliced
- 2 handfuls of Pecan nuts roughly chopped
- 1 Tbs of Soya Sauce (use one without added sugar-we used Fountain Gluten Free Soy Sauce)
- some extra Olive oil
- Himalayan Salt
- Cracked Pepper
Method:
- Soak the lentils overnight in a container, then rinse and leave for a couple of days in the fridge till sprouts appear.
- Warm the Grape seed oil gently in a large fry pan. Add some salt and pepper to release some of the aromas.
- Add the celery, including the leaves, chopped into thin slices.
- Sizzle for a couple of minutes till just starting to golden up, then add the lentils, Soya Sauce, extra Olive Oil and extra salt and pepper to taste.
- Stir over the heat for a couple of minutes till all ingredients are warmed through without cooking the lentils and killing their essential properties.
Enjoy !