Name: Sprouted lentil bites with coriander lime sauce
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 4
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

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

Serves 4

Prep

45M

Cook

15M

Total

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.

Emma Galloway