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

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