Sprouted Lentil Burgers

I Don’t Love Sprouts — But They Love Me

Okay — I admit it.  I’m not a sprout lover.  I also have to admit that I don’t like legumes or beans.  It has been thought that legumes and beans have been some of the culprits that cause inflammation in my gut and joints.  However, I was willing to try sprouting my lentils and/or beans to see if they were any gentler on my system that way.  I know that I have not covered “sprouting” on my Blog and I probably should have started with a story on that.  But when I posted photos of the Sprouted Lentil Burgers on my FB Page (Rejuvenation And Wellness – RAW), I got a lot of requests for the recipe.  So I’m starting backwards.

To quickly explain the process of  Sprouting (lentils in particular — many different seeds and beans have different sprouting instructions).

  1.  Soak lentils 12 hours, drain and rinse.
  2.  Put in a wide mouth jaw and cover with cheese cloth, a sprout bag or even an old pair of pantyhose and tuck away on a counter somewhere.  Rinse twice a day and then put back in the jar and recover.    After about a day — you’ll see a little tail form.  It’s like a little science experiment.  After 3 days, the tail will be about an inch long.  At this point, I put them in the fridge.  I have read that you can continue to rinse and drain once a day in cold water to keep them fresh.
  3. Keep in mind that a little goes a long way.  I started with 1/2 cup of dried lentils and they grew like weeds out of the jar within 3 days!
Sprouting Lentils

Sprouting Lentils

Lentil Burgers

I got this recipe from Everything Raw Food Recipe Book by Mike Snyder and Nancy Faass.

1 TBS Coconut Oil

2 cups lentil sprouts

1/4 flaxseed, ground

1/4 cup carrot, shredded

2 TBS olive oil

1 clove garlic

1 teaspoon garam marsala powder (I used oregano)

3 TBS lemon juice

1/4 scallions (I used onion)

Add all the ingredients to a food processor with an “S” blade and process until al the ingredients become a chunky pate.

Form into burger patty shapes.  Place them on dehydrator trays and dehydrate at 145º for 2 hours.  Flip over patties and continue dehyrdating for 8 to 12 hours at 110º.

Serve over salad, or arugula as I did with sliced tomatoes, or serve on RAW Onion Bread from my recipe posted in my Blog.

The next time I make these sprouted lentil burgers, I think I will double the recipe. I want to make them a little thicker than I did. The ones I made were really thin. I will admit they were very tasty and my joints did not ache (that’s my barometer — achy joints —  foods that cause inflammation in my system) so I know that I will be making these again. I may also try to shape them into meatballs and eat them that way as well.

If you feel like being adventurous and try your hand at sprouting — or if you’re a pro at sprouting — this recipe is a very good one to try. Either way — whatever you do, the most important thing is that you


Michele ♥

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s