Lentils Sprouts 101 w/ Lentil Soup Recipe

Lentil Sprouts Shown With Other Sprouts

Lentil Sprouts Shown With Other Sprouts

So what are lentils?  Lentils are small beans with a round flat shape that are  native to Central Asia.  You should use only green lentils for home sprouting because red lentils are hulled after harvest and most of them will not sprout.  However, if you are buying lentil sprouts for sprouting don’t worry about it.  Organically grown lentils are available at most natural food stores.

Lentil sprouts are rich in protein, iron and vitamin C.  You can use them in salads with dulse (yum!), in sprout loaves, breads, and in green drinks.  They also go well with marinated vegetables or a super yummy lentil sprouts soup. Below is our lentil soup recipe.


To make the World’s Best Lentil Soup Recipe you will need:


  • 1 kg fresh tomatoes from your organic garden
  • 200g (1 cup) sprouted lentils
  • 2 onions
  • 1.25 litres (5 cups) vegetable stock
  • 1 tsp brown sugar
  • fresh or dried basil
  • seasoning
  • olive oil

To Make Lentil Soup

  1. Place the fresh tomatoes in a pan of very hot water for 1 minute, fish them out with a slotted spoon and peel away the skin.  Set them aside for use later on.
  2. Peel and roughly chop the onion and rinse the lentils in a colander.
  3. Cook the onion in a little olive oil in a large saucepan, until golden.
  4. Add the lentils, tomatoes, stock, basil and seasoning and stir well.
  5. Bring to the boil and simmer gently for about 30 minutes.
  6. Blend the soup, adjust the seasoning and if necessary, thin it down with a little more stock or tomato juice.

Red Lentil Sprouts Curry

May 17, 2009 by  
Filed under Lentil Sprouts

Serve With Rice

This Recipe Serves 8. Don't Forget To Pair With Rice.

  • 2 cups of red lentil sprouts and some for garnish
  • 1 large onion, diced
  • 1 tablespoon vegetable oil
  • 2 tablespoons curry paste
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon ginger root, minced
  • 1 (14.25 ounce) can tomato puree
  • 1 tablespoon curry powder

Put the 2 cups of red lentil sprouts in a pot with water to cover and simmer covered until lentils tender (add more water if necessary).

While the red lentil sprouts are cooking, in a large skillet or saucepan caramelize the onions in vegetable oil.

While the onions are cooking, combine the curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a mixing bowl. Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.

Stir in the tomato puree and reduce heat, allow the curry base to simmer until the lentils are ready.

When the red lentil sprouts are tender drain them briefly (they should have absorbed most of the water but you don’t want the curry to be too sloppy). Mix the curry base in with the red lentil spouts, garnish with sprouted lentils and serve immediately.