This is a light curry dish that features our sprouted French green lentils along with a delightful cilantro sauce.
Ingredients:
Curried lentils:
1 cup French green lentils, dry*
1 ½ cup water
1 yellow onion, chopped
1/2 pint cherry tomatoes, cut in halves
3 garlic cloves, minced
1 Tbsp Indian mix spices**
½ tsp ground cloves
salt and pepper, to taste
Sauce:
1 bunch of cilantro, stemmed and washed
1 yellow pepper, seeded and cut into chunks
A heaping teaspoon of grated fresh ginger
3 garlic cloves, minced
1 lemon, juiced
3 Tbsp olive oil
salt, to taste
Preparation:
*Refer to the user guide that came with your Markito Nutrition kit to sprout the lentils for approximately two days.
**The Indian mix spice is a combination of coriander, dehydrated garlic, ginger, chili, turmeric and cumin. Very tasty! If you cannot find it at your local grocery store, you may use curry powder as a replacement.
Pour about 2 Tbsp of water into a large saucepan. Add the onions and cook over medium heat while stirring for about 4 minutes. The onions should start to soften.
Add the lentils, 1½ cups of water, garlic, Indian mix spices (or curry powder), cloves, salt and pepper. Bring to a simmer with the lid on, then lower heat for another 8-10 minutes.
Meanwhile, make your cilantro sauce by blending all of the sauce ingredients until everything is well combined and at your desired consistency.
Serve the curried lentils with a big spoonful of your cilantro sauce on top, add some cherry tomatoes and enjoy.
Makes 2-3 servings.
Bon appétit!
Marc and Christine
