Low-fat proteins such as lentils are essential for growing, building, repairing and maimaintaining tissues in blood, skin, bone and muscle cells. Protein may be able to keep you full longer than carb or fatty foods, which is important if you’re watching your weight. And of course a diet high in fiber can help prevent colon and breast cancer.
I adapted this recipe to include both lentils and mung beans.
Sprouted Lentils and Mung Beans, Indian Style
2 c. sprouted organic brown Lentils
1/2 c. organic Mung Beans (soaked overnight)
2 tsp. extra virgin Olive Oil
3/4 c. organic Onion, chopped
1 green organic Chili Pepper (I use Serrano)
A 1-inch piece of organic Ginger
1 Tbs. organic Cilantro, chopped
1/2 tsp. Cayenne Pepper
1/2 tsp. dried Coriander powder
3/4 tsp. Cumin
1/4 tsp. Black Pepper
Pink Sea Salt to taste
1 to 1-1/2 c. hot Water
Heat a medium stainless steel pot over medium heat for 1 minute. Add oil and wait another 1 minute.
Add onion and chili pepper and saute for 2 minutes. Add ginger and cilantro, stirring for 1 minute.
Add beans and spices and 1 cup hot water, stir, cover and simmer over medium-low for 15 minutes.
Press one of the beans between your fingers to make sure they are done, and add the last 1/2 c. of hot water if dry. Adjust seasoning, and serve hot or at room temperature.
