Crispy Sprouted Lentils

It’s the only way to eat lentils. There, I said it!

Lentils always felt so daunting to cook and I thought it was hard to make them taste good so I just never cooked them. Man, was I wrong. Sprouted lentils, unlike regular, don’t need to be soaked before cooking and cook in half the time. Sprouted lentils are also much easier to digest and because they are a great source of iron for this pescatarian, the easy to digest part is key as iron is really tough to absorb properly. When eating anything high in iron, think oysters, red meat, lentils, you should always pair it with something high in vitamin c like tomatoes, broccoli, citrus, etc. Vitamin C enhances the absorption of iron by as much as 67%. I like those odds. Back to these crispy babies. They’re buttery and crunchy all at the same time and can work on their own, in spaghetti sauce, in salads, on top of soups (like this Turmeric Carrot Ginger Soup), you name it. I have been prepping them on the weekends and throwing them into meals all week long. Super easy, super good for you.

Ingredients

1/2 Dry Sprouted Lentils (I used these)
2 Tbsp Ghee
1 Large Shallot
2 Cloves Garlic
Salt and Pepper to Taste

Recipe

Preheat oven to 350 degrees.

Fill a small-medium sauce pan with water and bring to a boil. Toss in lentils and boil for 5 minutes.

Turn off heat and cover, letting lentils sit for 5 more minutes.

In a separate pan, sauté ghee, garlic, and shallots on medium-low for 5 minutes. Take off heat.

Drain cooked lentils and toss in the pan with shallots and mix to combine. Transfer to a baking sheet with parchment paper and place in the oven. Bake for 15 minutes.

Stir lentils and then put back in the oven and broil on high for 5-7 minutes until lentils start to brown. Keep an eye on them so they don’t burn.

Use in salads or to top soups like this Turmeric Carrot Ginger. Store in fridge for 1 week.