Lentil Sprout Spread Recipes

SAVORY SPROUTED LENTIL & NUT SPREAD

Savory Sprouted Lentil & Nut Spread image

This is a very healthy, live food recipe with nut protein, EFAs and veggies. Use as a sandwich spread or thin it out slightly to make it a dip. As a filling you can roll up in lettuce leaves or spread into celery sticks. The recipe originates from Alive Magazine. It made a huge amount so I cut the recipe in half. As this is "live" food it does not keep, you need to eat within 24 hours or it begins to ferment. Perfect time to pull out your seed sprouter and make your own lentil or other sprouts - or you can usually buy a variety of sprouts in your local produce store. A food processor is the best tool for this, in order to get a true pate consistency. I have made it in my blender, which worked but I had to add some water to help things along so it was more like a hummus consistency. I am also editing to include about a tsp of tamari/soy/braggs as an option. I found it needed it an extra boost of seasoning.

Provided by magpie diner

Categories Spreads

Time 15m

Yield 1 cups

Number Of Ingredients 12

Ingredients

1/4 cup raw cashews, finely ground (or grind whole ones in the first step)
1/2 cup celery, minced
2 teaspoons light miso (miso paste)
2 fresh garlic cloves, minced
1 teaspoon fresh ginger, minced
1 cup sprouted lentils (or mixed bean sprouts)
2 1/2 tablespoons nutritional yeast flakes
1/4 teaspoon ground cumin (or to your taste)
1/2 teaspoon dried basil
1 pinch cayenne
1 tablespoon tahini
1 teaspoon tamari (or soy or Braggs)

Steps:

Grind up the cashews until they're quite fine, I find my 'magic bullet' works really well for this small amount, but then I have to transfer to a food processor to get it to a pate consistency.
Add in the rest of the ingredients, scraping down the sides a few times. Adjust seasoning to your taste, you may want to add a little extra miso for more saltiness or use the optional tamari/Braggs.
Refrigerate and use within 24 hours.

LENTIL SPROUT SPREAD

Lentil Sprout Spread image

A great way to use lentil sprouts! UPDATE: Due to a review, I have tweaked this a little. The lemon juice makes a difference.

Provided by Sharon123

Categories Spreads

Time P2DT5m

Yield 1 1/2 cups

Number Of Ingredients 6

Ingredients

1/2 cup lentils
1/2 cup sesame seeds
1 ripe avocado
fresh lemon juice
salt
fresh herb, your choice (try parsley, cilantro, oregano, thyme, etc., or dried herbs)

Steps:

Sprout the 1/2 cup lentils for 2 days(See my recipe).
Sprout the sesame seeds for 2 days, following same method(or used unsprouted).
Place the lentils and sesame seeds in a food processor.
Add the avocado, lemon and salt to taste.
Add herbs according to what you like and process until smooth. I used cilantro and parsley with good results(about 1/4 cup each).
You may use the spread on bread or toast or biscuits. Enjoy!

Nutrition Facts : Calories 566, Fat 43.7, SaturatedFat 6.2, Sodium 16, Carbohydrate 36, Fiber 19.9, Sugar 2.2, Protein 17.1

RED LENTIL HUMMUS WITH BRUSSELS SPROUT HASH

Red Lentil Hummus with Brussels Sprout Hash image

This spicy red lentil hummus is a new take on the classic dip. The Brussels sprout topping adds a special touch, but you can serve it without the topping, too. -Carolyn Manning, Seattle, Washington

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 10 servings.

Number Of Ingredients 18

Ingredients

1 cup dried red lentils, rinsed
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon olive oil
3 garlic cloves, halved
1 teaspoon ground cumin
1 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon white pepper
1/8 teaspoon cayenne pepper
1 tablespoon olive oil
1 shallot, minced
1/2 pound fresh Brussels sprouts, thinly sliced
1 cup canned diced tomatoes
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
Assorted fresh vegetables

Steps:

Place lentils in a small saucepan; add water to cover. Bring to a boil; reduce heat. Simmer, covered, until lentils are tender, 12-15 minutes. Drain; cool 10 minutes. Transfer to a food processor. Add tahini, lemon juice, oil, garlic and seasonings. Process until smooth., For hash, in a large skillet, heat oil over medium heat. Add shallot; cook and stir until tender, 3-4 minutes. Add Brussels sprouts and tomatoes; cook until sprouts are crisp-tender, 12-15 minutes longer. Remove from heat; stir in salt and pepper flakes. Spread hummus on a serving plate; top with hash. Serve with vegetables.

Nutrition Facts : Calories 154 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 226mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges

LENTIL SPREAD

Lentil Spread image

Make and share this Lentil Spread recipe from Food.com.

Provided by dicentra

Categories Low Cholesterol

Time 50m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

2 cups water
3/4 cup dried lentils
1 tablespoon olive oil
2 tablespoons finely chopped shallots
1 tablespoon minced garlic
1/2 cup chopped peeled tomatoes
2 tablespoons thinly sliced green onions
1 1/2 tablespoons chopped fresh basil
1 teaspoon salt

Steps:

Combine water and dried lentils in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 40 minutes or until tender.
Heat olive oil in a small skillet over medium heat. Add shallots and garlic; cook 2 minutes or until shallots are tender, stirring occasionally.
Place lentils in a large bowl; mash to desired consistency. Add the shallot mixture, tomato, onions, basil, and salt; stir to combine. Cool to room temperature.

Nutrition Facts : Calories 67.6, Fat 1.5, SaturatedFat 0.2, Sodium 235.4, Carbohydrate 9.7, Fiber 4.6, Sugar 0.6, Protein 3.9

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