When I was at Whole Foods last weekend, I impulsed purchased these Tru Roots Organic Sprouted Green Lentils because they were on sale. Truthfully the concept freaked me out a little cooking what was once live sprouted lentils, but I decided to give this a try. They cook in about half the time of non-sprouted lentils and sprouted foods are said to have a higher protein and nutrient content.
The dried sprouted lentils are interesting looking.
But cooked very fast, in about 10 minutes total.
I drained and cooled them for a kale salad using a new dressing creation. Currently I have an explosion of mint, rosemary, and green onions in the garden and have been trying to use them up. This dressing uses a sprig of fresh rosemary and fresh green onion blended with Dijon mustard for a tangy kick.
Creamy Herb Dressing
- 1/4 cup shelled hemp seeds
- 1 sprig of fresh rosemary
- 1 green onion, chopped
- 1 tbsp. Dijon mustard
- 1/2 tsp. salt or to taste
- 1/4 cup water
Place all ingredients into a blender and blend to a smooth and creamy texture. Makes two servings.
The dressing coated the lentil loaded salad nicely.
I topped it with a little hemp seed parmesan for a hearty meal salad.
It has a bright and tangy flavor with smooth creamy texture, great for complimenting raw kale leaves. And the lentils worked great in the salad too adding a heartiness and protein for an easy meal salad.
Of course, I had to share my carrot scraps with Miko and Skipper who are huge fans.