Simple Curry Lentil

3 cups Dry Lentil, any color, we prefer green
6-12 cups water, depending on how soupy you want it
1 Tbsp Roasted Cumin Powder
1 Tbsp Curry Powder of Choice
Sea Salt – add while serving

Cook all ingredients (except salt) for 30 minutes in a pressure cooker.  Add salt before serving.

Optional:
Serve with Chunks of avocado (omit for low-fat)  tomato, and fresh herbs
Saute an onion in water until soft and then add it to the lentils before cooking.

If using canned or pre-made lentils just heat it up with the spices.

Amounts are up to your taste.

You can easily make this a soup by adding more water, bouillon cube, carrots, celery, spinach and other ingredients of choice.

Lentil Pate or Mexican Sauce

1 C Sprouted Lentils
1/4 C water
3 T tomato powder, or 1 sundried tomato
2 T Italian Seasoning
1 T apple cider vinegar (optional)
Handful fresh herbs, chopped (dill, cilantro, parsley)
1 T cumin (or to taste) optional
salt and pepper to taste

Blend all ingredients and serve, adjust the amount of water to your liking.  Store in air-tight container in the fridge.

For mexican sauce:  just add more water and use the cilantro and cumin

Sprouting

I have been sprouting a lot lately and have been finding it a nice addition to salads, soups, and more.  Even a great snack.  It’s the easiest way of getting fresh, enzyme rich foods into our diet.

Items to sprout:
Chick Peas (garbanzo)
Mung Beans
Lentils (green or red)
Sunflower seeds

1/4 C beans
3.5 C pure water
opt.  a few drops of 35% food grade hydrogen peroxide

Soak overnight in a covered Jar.

Rinse with pure water and a drop of  hydrogen peroxide (optional)

Drain out the water & cover the top of the jar with a cheese cloth & rubber band, or sprouting lid.  Turn over into a bowl, on an angle to allow the remaining water to drain, and air to flow in.  Let sit this way for 8-12 hours.

Most sprouts will be ready to eat at this point, with a small tail already sprouted out.  Some sprouts, like lentil, you may have to rinse, drain and let sit 1 more time.

Alfalfa Seeds will take 2-3 days, be sure to rinse and drain 2x a day. Also cover the jar with a towel the first day to reduce the amount of light.  Make approx 1 Tablespoon of alfalfa at a time, since it needs lots of space.  And the first soaking you only need enough water to cover the alfalfa plus a half an inch.

Nuts, like almonds, need only be soaked overnight and not sprouted.

For more info about sprouting, check out: http://sproutpeople.com/
they have exact info on how to sprout all types of foods.