i've had two tubs of sprouted lentils in the fridge for about a week. i rinse and drain them every couple of days, but they are still alive and healthy.
This morning i didn't have any bread left (as i pigged out and ate a whole approx 800g loaf of homemade sour-dough buckwheat turmeric bread over the last two days!) so i decided to make some sprouted lentil burgers to eat with my usual morning (turmeric, cardamon and ginger) coffee.
I started with these sprouted lentils loosely packed into a 650 ml food processor bowl.:
Added the following:
- approx 5 thin slices of fresh ginger root,
- approx 1/3 rd teaspoon of Himalayan salt,
- approx. 2 tablespoons of raw Tahini,
- 1 teaspoon Turmeric powder
- A few twists of the grinder of black pepper (best freshly ground to maximise Turmeric benefits).
Processed in a food processor until smooth.
You can add a little buckwheat or Limetz or other good quality flour to thicken mixture if necessary. I didnt though even though the mix was a bit sloppy. I just spooned onto a floured bread board, shaped a bit and floured a bit on top, then managed to lift gently with a wooden spatula into a cast iron skillet with a little pre-heated olive pomace oil. The burgers quickly thickened as the bottom side heated up then were easy to turn over, and squash down a bit to thin out. Cast iron pan well oiled makes it quite easy.
Result, four of these beauties. Delicious hot or cold.
Only one survives, but it won't make it through the day!
From the second tub, i will make raw dehydrated sprouted lentil burgers, which will be much more nutritious as the lentils will be more alive when i eat them, hence more nutrition and more prana.
Sat Nam
Atma
Ps. Have you seen A Naked Lady in the Forest?