Recipe by Sharon123
Recipe adapted from Isabell Shipard, author of How I Can Use Herbs in my Daily Life.
Top Review by magpie diner
thank you so much for this idea Sharon! My sprouter was packed to capacity with beautiful green sprouts, now I wish I would have taken a picture. I have never sprouted lentils before, love them! I am in disbeleif of how far 1/2 a cup of lentils can go. I over-cooked these unfortunately so my recommendation would be to really watch they don't turn too brown, even at a low temp they do burn. I'll be reloading my sprouter tomorrow with another batch, I won't use the onion powder next time, I found it just too overwhelming - but the rest of the ingredients are perfect. Thank you again Sharon! Made for Veg*n Swap Mar10.
- 1⁄2 cup lentils
- 2 tablespoons onion powder
- 1 teaspoon garlic powder
- 2 tablespoons tamari soy sauce
- 1 pinch cayenne pepper (optional)
Directions See How It's Made
- Soak 1/2 cup lentils 8 to 12 hours, drain.
- Sprout 3-5 days.
- Rinse 2 times daily, grow until the length of shoots equals the seed length.
- Place sprouts in a bowl and mix in 2 tbs onion powder, 1 teaspoons garlic powder, 2 tbs tamari soy sauce and a pinch of cayenne pepper (if desired).
- Spread out thinly on a baking tray, and bake at 250°F until brittle and crispy, which takes about 1 hour.
- Alternatively, the snack sprouts can be dried in a food dehydrator.
- When the sprouts have dried out, store in a container with a lid, which will keep them dry and crisp. Enjoy!