Sprouted Green Lentils


So this one time for AMT, we went here:


Oh, you know…just the view from our hotel room. 🙂

We stayed on the Quileute Reservation in La Push, Washington (no, we didn’t see any vampires or werewolves, but we *did* go to a restaurant with a Twilight themed menu in Forks.  Oh man).  We didn’t have any cell service or internet.  So what did we do?  We cooked.


Rachael, Chris, and Mike chopping stuff and generally helping out! I helped out by pouring the wine…of course.


Daniel at the stove!

This is Daniel, the bringer of the lentils, and the maker of the recipe.  He is gluten AND lactose intolerant (for whom I made the delicious GF cookies!!), so he had to bring some food to cook on his own.  And he made a delicious lentil dish for all of us!  So good, that I decided I had to try and re-create it!  Especially since it’s vegetarian (if you use vegetable broth…I only had chicken broth…and not low sodium, which made a 500mg difference!!  Holiness!).

Sprouted Green Lentils

2 servings
Serving Size: ~1.5 C
Calories: 428
Fat: 9 g
Carbs: 68 g
Fiber: 19 g
Protein: 23.8 g

1 C Sprouted Green Lentils (Daniel found them at Costco, I got them at Whole Foods for about $5…spendy but worth it)
2 C low sodium Chicken Broth (or vegetable broth for vegetarian)
1 tbs olive oil
2-3 carrots, peeled and chopped
2 stalks celery, chopped
1/2 medium onion, chopped
Handful of kale, ripped up into small pieces
Salt & Pepper


Heat the broth to a boil, then add the lentils.  Boil for about 5-7 minutes, until lentils are cooked.  Drain the lentils, but RESERVE THE BROTH!!

In a separate pan (I recommend bigger than what I show, I’m terrible at choosing the smaller pan when I cook), heat the olive oil over medium high heat.  Add the mirapoix (<–my new vocab word!  It means onion, celery, and carrots), and cook for a few minutes until the onion is clear.  You could also add garlic if you wanted, I just didn’t happen to have any on hand.  Must get to Costco!


This smells like Thanksgiving.

Here, I added about half of the reserved broth to the vegetables and let it boil a bit to help soften them a bit more.  The vegetables weren’t softening as much as I would have liked, but this seemed to help.  I then proceeded to rip up the kale, and add the lentils, kale, and the rest of the broth to the mix!



Add salt and pepper to taste, cook until the broth is gone, and serve!  It’s so yummy and filling and delicious!

(And one of the best parts??  Because they’re sprouted, they won’t make you gassy!  BRILLIANT!)



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