Sprouted Lentils with Kale

Posted on July 23, 2016 by Anne Milneck | 2 comments

Sprouting pulses are a fun way to deliver some major nutrition. We cooked these flavor-packed lentil in Roasted Chile Avocado Oil and Moroccan Blend, but they take to just about any flavor combo. Use Cuban Rub for a latin version. Add Berbere for a spicy, North African twist. The possibilities are limitless!

How to sprout lentils...we love this resource for step-by-step instructions on sprouting lentils.


Roasted Chile Avocado Oil

1/2 cup sprouted lentils

2 tsp Moroccan Blend


2 cups baby kale or other greens like spinach or chard


Heat a nonstick skillet over medium high heat. Add the Roasted Chile Avocado Oil and sprouted lentils. Sprinkle with the Moroccan Blend and a little salt. Saute, stirring often, until the lentils are cooked to your liking--about five minutes for al dente, longer for softer lentils. Stir in the greens and saute until they are wilted, about 3 minutes. Taste and adjust the seasoning with more Moroccan Blend and salt.



2 Responses


September 04, 2016

Hi Darlene. I did not notice a significant change in their flavor. They may be a bit more earthy. Hope that helps. Enjoy!

Darlene McCullough
Darlene McCullough

August 02, 2016

Thank you so much. I love French lentils, but never thought to sprout them. One question – does sprouting alter the flavor?

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