Oh, wow. I’ve found my newest curry love:
Curried Sprouted Lentils with a Ginger and Garlic Cilantro Sauce
The curry is so simple and easy, and the sauce….mmmmm….it’s amazing. I already knew I loved cilantro, but this took it up a notch.
Notes:
- I used 1/2 sprouted lentils, 1/2 sprouted wheat, as per the recipe, but I found I didn’t love the chewy sprouted wheat in this dish. The lentils were awesome, though, so I’ll be making this with the full six cups of sprouted lentils next time and skipping the wheat.
- I served this over rice. You could skip the rice if you use the sprouted wheat, but I found that I couldn’t wrap my mind around curry not served over rice. Using all lentils will make for a more balanced dish next time.
- The cilantro sauce is divine. Did I say that already? It’s fantastic. It made the dish. I used thinnings from my overcrowded cilantro seedling row in the garden; it amounted to a medium handful of little cilantro bunches. I cut off the roots but threw the whole plant, stems and all, into the food processor. Since I was low on cilantro, I added a small tomato (frozen and thawed) from my mom’s garden last year. I substituted two jalapeno peppers (again frozen and thawed, and seeded, from my mom’s garden last year) for the Anaheim pepper, and substituted 2 garlic scapes for the 3 garlic cloves. So delish.
Thanks to Michelle for pointing me to this recipe.
