Curried Sprouted Lentils
1 cup lentils
generous splash of olive oil
1-2 teaspoon red chili flakes
2-3 cloves garlic, crushed and peeled
1 onion, diced
1 teaspoon curry powder
1 tomato, diced
This recipe can easily be expanded for size and adjusted for flavor. You may opt for more or less crushed red chili, depending on your spicy tolerance.
Soak lentils overnight. Wrap in vegan cheesecloth or thin towel and set in a warm place for 1-2 days, until lentils begin sprouting (just a little tail, not all the way to green)
Heat the oil in a large skillet on a high flame. Add chili flakes. Wait for about 30 seconds before adding garlic. Before garlic browns, add the onion and continue to fry until slightly translucent. Reduce to a medium heat. Add the tomato and curry and cook until tomato has lost its shape. Add the lentils and fry for another 2-3 minutes If the tomato is sticking to the bottom of the pan, add a splash of water. Serve hot or cold, alone or with rice or cooked grains (I am fond of mixing wheat and barley in my rice cooker)
This dish would also well in a non-leafy salad, or served warm next to curried potatoes.