This was original posted at moonlightmicrofarm.wordpress.com and shared here.
Sprouted Lentil Dip
Since lentil sprouts are so quick to grow, I’m always looking for new ways to use them. This recipe borrows from a traditional hummus recipe, without the tahini. The cilantro and lemon brighten the earthy flavor of the lentils and the sun-dried tomatoes impart a warm summertime feel. Alternatively, roasted red peppers could be used. This makes a tasty, healthy, and quick snack.
*photo courtesy of Eric Marcus
- 2 cups sprouted lentils (green, red, French, or mixed)
- 4 sun-dried tomatoes (packed in oil)
- Juice from 1 lemon
- 1 TB extra virgin olive oil
- 1 tsp tamari or soy sauce
- 1/2 tsp minced garlic
- 1/4 tsp chili powder
- 1/4 cup cilantro, chopped
- 1/4 cup water as needed
- salt and pepper to taste
Sprout the lentils until they have pleasantly popped open (24-48 hours). Combine all the ingredients in a food processor and puree until smooth. Add the water as necessary to smooth out the texture. Sprinkle with paprika and serve with pita points, sliced vegetables, or on individual pieces of endive.