Sprouted Lentil Seaweed Casserole
Sprouting pulses give dishes a texture and consistency and the health benefits can be enormous – this dish takes about four to five days before the lentils start to sprout but it really is worth it. I made this because I had a flat mate who is a selective eater and dislikes any spices in his dishes. It is still possible to have something that tastes heavenly but without any spices.
Author: Edward Daniel
Recipe type: Main
Cuisine: Vegan, Vegetarian
- 100g lentils
- 105g soya mince
- 125ml white wine
- 1 onion, diced
- 4tbs extra virgin olive oil
- 3 cloves garlic, sliced
- 750ml water
- 400g fresh tomatoes
- 2 bay leaves
- 1 pepper, sliced into strips
- ¼ lemon, squeezed
- 40g olives
- 15g seaweed
- small bunch of basil leaves
- season to taste
- Soak the lentils in fresh water and set to one side for 24 hours. Wash, drain and add fresh water and leave for another 24 hours. Drain and leave in a colander for a further 24 hours. Wash and drain and leave to set-aside for 48 hours more. The lentils should now be turning a reddish brown colour
- Soak the soya mince in white wine and set aside.
- Place the seaweed in lukewarm water and set to one aside for 20 minutes. Once hydrogenated, cut into strips of around 1.5cm.
- In a pan, add the olive oil with onions and cook over a medium heat until the onions turn translucent. Add the garlic and cook for a further couple of minutes.
- Add the lentils, water, tomatoes, bay leaves and bring to the boil. Reduce to a low heat and cook for about 20 minutes.
- Add the peppers and lemon juice cook for a further 10 minutes.
- Switch off the heat and add the olives and seaweed. Season to taste.
- Top tip – I use olives that have been soaked in olive oil, these really enhance the flavour and texture as does the seaweed, which similarly does not need to be cooked.
- Remove the bay leaves and discard. Add the fresh basil, mix and serve.