So I’ve been looking for protein sources to replace meat lately and came across a recipe for lentil soup. I told the hubs Monday morning that I was pre-soaking lentils so that’s what was on the menu just to prepare him so that either he would be curious enough to try it, or sneak in a “late lunch” so that he wouldn’t have to be stuck hungry and eating something he’d rather not. He stopped and asked “Do you even like lentil soup? You’ve never made anything like that before.” “…….no. I actually hate lentils.” But I’m trying something new.” His face said it all. Late lunch. Long story short, I chickened out. But, there sat the lentils soaking on my counter until last night when I got home and looked at them with a lot of hesitation. Ok Pinterest, let’s see what you’ve got. Came across a little butte of a recipe that sounded like it might taste fairly decent and then changed it completely. Blended it up and threw it in the skillet. Smelled decent cooking in there, then came the moment of truth. Broke a piece off of that little sucker and holy wow. It actually tasted borderline amazing. I can’t believe it!!! So here you go. This was way too good to keep to myself. And this recipe that I’m giving you is my tweaked recipe cause I’m pretty sure it’s way better. Toot toot.
I’d like to throw in here that I totally encourage creativity. Taste it as you blend, and see if you like it. If you think you’d like these better with your homemade pesto rather than a tomato sauce. Do it. If you think you’d like these better with cheese mixed into them. If you think the mix would taste better with a little more of one thing and a little less of another. Do it. I think you get the point. Find your love for this, because what you’re doing right now is making edible art. Be an artist.
2 1/2 Cups Sprouted green lentils
1/2 cup Marinara Sauce / Tomato Sauce (make sure it’s gluten free if that’s how you need it)
1/2 tsp Garlic Powder
1/2 tsp Salt and Pepper
1/2 tsp Dried Basil
1/2 tsp Onion Powder
1/2 tsp Trader Joes 21 Seasoning Salute (or whatever you’ve got that you think would add some flavor)
2 tsp Coconut Flour
1. Make sure you sprout your lentils 3 days prior as it takes 3 days for them to sprout.
2. Combine all ingredients in a food processor and blend for 2 – 3 minutes. Ok, i’m going to butt in here and say if you taste it right now you’re going to taste those sprouts and you might think, “Hmm self, these sprouts are kind of a little too sprouty. Once cooked, that earthy taste will go away.
3. Spray skillet with coconut or olive oil (also you can use ghee, butter or liquid olive oil)
3. Scoop mixture into a 1/4 cup measuring tool and spread on skillet. Make sure it’s a little thinner than what a regular burger would be, you want it to cook through without burning.
4. Cook until browned on both sides and then remove from skillet.
You can serve these on toasted buns, or bread with avocado, tomato, lettuce….anything your heart desires.
I made a bunch of extras and put them in individual baggies and threw them in the freezer so I’ve got something premade to eat!! I can’t even express my excitement about this. I know, I know, nerd alert.
Here’s a few fun facts about lentils if you’re wondering the difference between sprouted and unsprouted or as a source of protein. They’re pretty amazing little things! http://www.livestrong.com/article/527529-myth-of-lentils-as-an-incomplete-protein/