{"id":2783,"date":"2025-02-02T13:57:57","date_gmt":"2025-02-02T13:57:57","guid":{"rendered":"https:\/\/www.forever-mom.com\/?p=2783"},"modified":"2025-02-02T13:57:57","modified_gmt":"2025-02-02T13:57:57","slug":"avocado-toast-with-ginger-and-coriander-sprouted-lentils-recipe","status":"publish","type":"post","link":"https:\/\/www.forevermommies.com\/avocado-toast-with-ginger-and-coriander-sprouted-lentils-recipe\/","title":{"rendered":"Avocado toast with ginger and coriander sprouted lentils recipe"},"content":{"rendered":"\n

Sprouts are fresh and slightly nutty with a wonderful snap of texture when you bite into them. If you have never tried sprouted lentils, you are missing a treat. They are so easy to sprout yourself and make a nice addition of living protein and fiber to salads, rice bowls, sandwiches, and avocado toast.<\/p>\n\n\n\n

Sprouting lentils in five easy steps<\/h3>\n\n\n\n

1. Take 1 cup of brown or green lentils and place them in a colander with small holes or a large sieve. Pick out any stones and clumps of dirt. Rinse the lentils under cool running water.<\/p>\n\n\n\n

2. Place the lentils in a 2 cup bowl and cover with cold water. Allow the lentils to soak overnight.<\/p>\n\n\n\n

3. Drain the lentils and place them back in the bowl while damp. You can cover the bowl with a layer of cheesecloth if you have some on hand. Secure with a rubber band. Place the bowl on your kitchen countertop away from sunlight but with sufficient air circulation.<\/p>\n\n\n\n

4. Rinse the lentils every 12 hours to prevent any mold growth or fermentation and return them to the bowl with cheesecloth. Do this for approximately 2 to 3 days just until little shoots start to sprout out of the lentils.<\/p>\n\n\n\n

5. They are ready to eat once they have sprouted and softened a bit. Just rinse them before adding to dishes. Store sprouted lentils in the fridge for a few days.<\/p>\n\n\n\n

Avocado toast with ginger and coriander spiced sprouted lentils<\/h3>\n\n\n\n

Prep Time: 10 minutes<\/em>
Cook Time: 10 minutes<\/em>
Servings: 4<\/em><\/p>\n\n\n\n

Ingredients<\/h3>\n\n\n\n
  • 1\/4 cup chopped onion<\/li>
  • 1 to 2 teaspoons extra virgin olive oil<\/li>
  • 2 teaspoons minced or grated fresh ginger<\/li>
  • 1 clove of garlic, minced<\/li>
  • 1 teaspoon coriander powder<\/li>
  • Pinch of cayenne (optional)<\/li>
  • 1 medium tomato, diced<\/li>
  • 1-1\/2 cups sprouted lentils<\/li>
  • 1 teaspoon sea salt<\/li>
  • 1\/2 teaspoon freshly ground black pepper<\/li>
  • 4 thick slices crusty or whole grain bread<\/li>
  • 2 ripe avocados, mashed<\/li>
  • 1 tablespoon sesame seeds<\/li>
  • 4 lemon wedges<\/li><\/ul>\n\n\n\n

    Instructions<\/h3>\n\n\n\n

    In a large skillet over medium-high heat, saut\u00e9 the onion in olive oil until translucent, approximately 3 minutes. Add the ginger and garlic and cook for an additional 30 seconds to 1 minute until fragrant.<\/p>\n\n\n\n

    Add the coriander, cayenne, and tomatoes. Saut\u00e9 for 2 minutes until the tomatoes are just cooked through. Give the tomato mixture a gentle mash to break up any large chunks.<\/p>\n\n\n\n

    Add the sprouted lentils, salt, and black pepper. Stir to mix. Cover the pan and remove it from the heat while you prepare the toast.<\/p>\n\n\n\n

    Lightly toast the bread slices. Spread equal amounts of mashed avocado on each toast. Spoon equal amounts of the lentil mixture over each toast. Top with sesame seeds.<\/p>\n\n\n\n

    Serve each avocado and lentil toast warm with a wedge of lemon for garnish.<\/p>\n\n\n\n

    Avocado toast is all the rage these days. This recipe elevates avocado toast to the next level with the addition of spiced, sprouted lentils. This works well on gluten-free toast too. Sprouting lentils is not at all difficult and takes just a couple of days. Give this a try for your next brunch.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Sprouts are fresh and slightly nutty with a wonderful snap of texture when you bite into them. If you have never tried sprouted lentils, you are missing a treat. They are so easy to sprout yourself and make a nice addition of living protein and fiber to salads, rice bowls, sandwiches, and avocado toast. Sprouting […]<\/p>\n","protected":false},"author":15,"featured_media":2784,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jnews-multi-image_gallery":[],"jnews_single_post":{"format":"standard"},"jnews_primary_category":[],"footnotes":""},"categories":[4],"tags":[],"class_list":["post-2783","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/www.forevermommies.com\/wp-json\/wp\/v2\/posts\/2783","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.forevermommies.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.forevermommies.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.forevermommies.com\/wp-json\/wp\/v2\/users\/15"}],"replies":[{"embeddable":true,"href":"https:\/\/www.forevermommies.com\/wp-json\/wp\/v2\/comments?post=2783"}],"version-history":[{"count":1,"href":"https:\/\/www.forevermommies.com\/wp-json\/wp\/v2\/posts\/2783\/revisions"}],"predecessor-version":[{"id":3153,"href":"https:\/\/www.forevermommies.com\/wp-json\/wp\/v2\/posts\/2783\/revisions\/3153"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.forevermommies.com\/wp-json\/wp\/v2\/media\/2784"}],"wp:attachment":[{"href":"https:\/\/www.forevermommies.com\/wp-json\/wp\/v2\/media?parent=2783"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.forevermommies.com\/wp-json\/wp\/v2\/categories?post=2783"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.forevermommies.com\/wp-json\/wp\/v2\/tags?post=2783"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}