Friday, January 06, 2017
Warming Stir Fry with Sprouted Lentils
The day before making this dish, you'll have to sprout the lentils, which is very easy - simply place a cup and a half or so of lentils in a bowl and cover with fresh water. Change the water after a few hours, and then change it again in the morning. You'll even see little tails beginning to form! Drain the sprouted lentils and set aside.
Now, to the main show:
3 garlic cloves, minced
1.5 inch ginger, minced
1 cup water + 1 tbsp veggie bouillon or dried vegetable powder or 1 cup vegetable broth
1 large carrot or two or three small ones, cut into thin rings
5 large shiitake mushrooms, sliced (if using dried ones, soak them in some warm water before cooking)
3 cups of green vegetables (I used about 8 heads of baby bok choy and about four leaves of dino kale)
20 cherry tomatoes, halved
1 tsp cumin seeds
1 tsp ginger powder
1-2 tbsp soy sauce
2-3 cups lentil sprouts
Place garlic and ginger in a wok and add about 3 tablespoons of the broth. Turn on the heat and swish around, until the garlic and ginger are aromatic. Then, add the carrots, and cook for another couple of minutes, adding 1-2 more tablespoons of the broth. Then, add the mushrooms and continue cooking; add about half of the soy sauce. Add the greens and cook for about 5-6 minutes, adding broth whenever the bottom of the wok dries up and stirring as you go. When the greens begin to wilt, add the tomatoes, cumin, ginger, and continue cooking a couple of minutes until the tomatoes soften. Finally, add the sprouts and the remainder of the broth and the soy sauce. Stir-fry everything together for a few minutes, until the sprouts are warm, but before they become mushy. Serve warm.
Note: I didn't serve this with a side of tahini, but I bet it would be a blast.