Deccan Tiffin – 1 April 2020 17:47

Sprouted whole lentils and Spinach with cumin and chilli. Sprouting lentils, chickpeas and certain beans like moong beans is a great way of 1) stretching them to go further which is v important nowadays 2) increase their nutritional value by adding vitamins, proteins, mineral and all kinds of good stuff 3) improve their digestibility 4) reduce cooking time and last but not least 5) make them damned tasty! Sprouting is practised in various parts of India and I remember my parents having various sprouts on the go. This is a versatile and easy dish. This is how you make it
1 cup whole lentils
1 bunch spinach, shard or any greens
1 tsp cumin or any herb/spice of your choice
1 chilli flakes
Salt
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Method:
Heat a tsp if oil and add cumin seeds, let them sizzle for 5 seconds. Add the sprouted lentils, stir and cook on a low heat with a lid on for 10 min. Add spinach, stir and cook for another 10 min. Add salt and chilli and serve.
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How to sprout lentils:
Soak the lentils in 3X water overnight
Drain and cover with a cloth and leave for two days, rinsing with fresh water once a day until 1-2 mm sprouts appear. .
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