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Recipe

Sprouted lentil bites with coriander lime sauce

Discover delicious, nutritious sprouted lentils with this healthy recipe. These falafel-like bites are perfect served with vibrant coriander lime sauce for a flavourful vegetarian, gluten-free meal

By Emma Galloway
  • 45 mins preparation
  • 15 mins cooking
  • Serves 4
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For more recipes, tips and inspiration from Emma Galloway, check out her blog mydarlinglemonthyme.com

Ingredients

Sprouted lentil bites
  • 2 cup Puy-style lentils
  • 1 medium red onion, finely diced
  • 2 clove garlic, finely chopped
  • 2 teaspoon ground cumin
  • 2 teaspoon ground coriander
  • handful coriander leaves, roughly chopped, plus extra to serve
  • 1 teaspoon fine sea salt
  • olive oil, for frying
Coriander lime sauce
  • 1 cup packed coriander leaves and tender stems, roughly chopped
  • 1 clove garlic
  • 1/2 green chilli, roughly chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon fine sea salt
  • 2 tablespoon lime juice
  • 4 tablespoon extra virgin olive oil

Method

  • 1
    Sprout the lentils following instructions below. You should have approximately 3 cups once sprouted.
  • 2
    Place sprouted lentils, red onion, garlic, cumin, ground coriander, coriander leaves and sea salt in the bowl of a food processor and pulse until finely ground.
  • 3
    Shape tablespoonfuls of mixture into balls and flatten to form small, bite-sized patties – you should get about 24 bites. Place on a plate in a single layer and chill for at least 30 minutes (they will store in the fridge like this for 2-3 days).
  • 4
    To make coriander lime sauce, place all the ingredients except oil in a blender and blend to combine. Add extra virgin olive oil and continue blending until smooth.
  • 5
    Heat a generous glug of olive oil in a large frying pan on medium heat and cook lentil bites in batches until golden on both sides. Serve immediately with a generous dollop of coriander lime sauce and a sprinkle of coriander leaves.
How to sprout lentils
  • 6
    Put lentils in a glass jar (mason or agee jars are ideal), cover with plenty of cold, filtered water, screw on a sprouting lid (or use muslin secured with rubber band) and leave on bench overnight.
  • 7
    The following day, drain the water, rinse and drain again. Place jar on its side or rest upside down in a bowl on a slight angle to allow any excess water to drain off, then place on the bench in a light spot out of direct sunlight.
  • 8
    Rinse and drain sprouts each day as per step 2. After 2-4 days your sprouts will be ready to eat.

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