Curried Lentil Sprouts with Ginger and Garlic Cilantro Sauce

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


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.


  • 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
  • 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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