Curried Lentil Sprouts with Ginger and Garlic Cilantro Sauce

The sauce turns these curried lentils into a main dish. (Derived from thenourishinggourmet.com.)
By / Photography By Gary Beverly | February 15, 2017

Preparation

For the sauce, place all ingredients in food processor and blend until smooth.

For the lentils, put oil in a large saucepan over medium heat. Add onions and cook while stirring until lightly browned. Then add the garlic, curry powder, allspice and salt. Stir and cook for a minute longer. Add the water and lentils. Increase heat and cook for 10–15 minutes until water has evaporated and sprouts are tender. Taste and adjust seasoning. Serve topped with sauce.

Ingredients

Sauce:
  • 1 bunch cilantro, stemmed and washed
  • ½ cup chopped Anaheim pepper
  • 2 teaspoons grated fresh ginger
  • 3 garlic cloves, peeled
  • Juice of 1 lemon
  • 3 tablespoons extra-virgin olive oil
  • 1½ teaspoons salt
Lentils:
  • 6 cups sprouted lentils, made from 2 cups of dry lentils.
  • 3–4 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 tablespoon curry powder
  • ½ teaspoon ground allspice
  • Salt to taste
  • 2 cups water
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