Monday, February 6, 2012

Recipe: Sauteed Vegetables with Lentil Sprouts

Here are the lentils I sprouted to use in my stirfry. You can see how to sprout lentils, here and buy lentils for sprouting here. Sprouted Lentils are a wonderful addition to stirfry, chili, or garden burgers. Put the lentil sprouts into the large frying pan/wok, along with ginger, garlic and 1/2 c. broth. I like to steam the lentils first so that they are nice and tender.

After the lentils have steam cooked for about 3-5 minutes, add the rest of your chopped/diced vegetables. Next I added some fresh, peeled and chopped water chestnuts. They were in the Asian pack from my co-op, Bountiful Baskets. Awesome!

Then, add the rest of your chopped/diced vegetables. I like to get a huge gallon sized bag of vegetables prepared in advance of the meal. Then, it is easy to add to the pan. Below, I have included Swiss Chard, snap peas, celery, pre-cooked green beans. This is about 6-8 cups of chopped/diced vegetables.

Here it is in the frying pan. I cook just until everything is tender, but not overdone. Stir and turn constantly. Add additional small amounts of broth during the cooking process so that it doesn't burn

Sorry I didn't get a picture of the completed dish. It was served with fish and brown rice.

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