Name: Sprouted Lentil Dip
Prep time: 10 min
Cook time: 10 min
Cuisine: Mediterranean
Ingredients: 2 cups sprouted lentils ((1/2 cup dry lentils sprouted)); 1 red bell pepper; 2 garlic clove; 2 Tbsp lemon juice; 1 tsp cumin; 1/2 tsp sea salt; 1/8 tsp black pepper; 1/8 tsp paprika ((pinch on the top)); 1 Tbsp nutritional yeast ((optional)); 2 Tbsp tahini ((optional, or 2 Tbsp of sesame seeds))

Level

Easy

Ingredients

Ingreds.

Total

10 min

Level

Easy

Ingredients

Ingreds.

Total

10 min

Ingredients

[DAP hasNoAccessTo="74,75,76,77" errMsgTemplate=""]

[/DAP][DAP isLoggedIn="N" errMsgTemplate=""]

[/DAP]

2 cups sprouted lentils (1/2 cup dry lentils sprouted)
1 red bell pepper
2 garlic clove
2 Tbsp lemon juice
1 tsp cumin
1/2 tsp sea salt
1/8 tsp black pepper
1/8 tsp paprika (pinch on the top)
1 Tbsp nutritional yeast (optional)
2 Tbsp tahini (optional, or 2 Tbsp of sesame seeds)

Servings:

Units:

Directions

Prep

10 min

Total

10 min

First you need to have organic lentils that can be sprouted. Soak 1/2 cup dry lentils for 8 hours in water. After soaking place on sprouting tray or a wide container (with holes on the bottom) for 2-3 days. Rinse 2-3 times a day and spin the excess water. Once you see the seeds sprouting they are ready.
Place ingredients into a food processor and process till desired consistency.
Place in sealable container and sprinkle a little paprika on top.
Label, date and refrigerate. Keeps for up to 3-5 days.