Curried Sprouted Lentils with a Ginger and Garlic Cilantro Sauce

By adventurefamily5

The cilantro sauce is just enough for everyone’s serving. We like it so much, next time I will probably double the sauce recipe so there is plenty to go around. 6 cups of sprouted lentils came from about 2 cups of dry lentils.

Ingredients

• Cilantro Sauce:
• 3 About 3 cups of sprouted lentils and 3 cups of sprouted wheat, or another 3 cups of sprouted lentils (this is measured loosely, i.e. I didn’t press the sprouts down at all).
• 2 tablespoons of coconut oil or olive oil
• 1 onion, chopped
• 3 garlic cloves
• 1 tablespoon curry powder
• 1/2 teaspoon ground cloves
• 2 cups of water
• 1 bunch of cilantro, stemmed and washed
• Either half of a large Aneheim pepper or one small one, seeded and cut into chunks
• A heaping teaspoon of grated fresh ginger (I peel the fresh ginger with a small knife, then grate on my smallest grater)
• 3 small garlic cloves, peeled and cut into small chunks
• 1 lemon juiced
• 3 tablespoons extra virgin olive oil
• 1 1/2 teaspoons salt

Preparation

Step 1

1-In a large saucepan with a lid, heat oil over medium high heat until hot, but not smoking. Add onions and cook while stirring for about 4 minutes, until the onion is starting to soften. Then add the garlic, curry powder and cloves and cook for about 30 seconds longer and add the water.

2-Then add the lentils (and optional wheat, if using). Bring to a simmer with the lid on, then lower heat. Steam for 15-20 minutes until soft. If just using lentils, you can steam for even a little less.

Meanwhile, make your cilantro sauce.
Place all ingredients in food processor and pulse until everything is well combined and it’s at the consistency you want.

Serve the curried with lentils with a big spoonful of your cilantro sauce on top and enjoy.