Sprouted Lentil Seaweed Casserole

Instructions

1. 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
2. Place the seaweed in lukewarm water and set to one aside for 20 minutes. Once hydrogenated, cut into strips of around 1.5cm.
3. 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.
4. Add the lentils, water, tomatoes, bay leaves and bring to the boil. Reduce to a low heat and cook for about 20 minutes.
5. Add the peppers cook for a further 10 minutes.
6. Switch off the heat and add the walnut, olives, seaweed and lemon juice. 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.

1. Remove the bay leaves and discard. Add the fresh basil, mix and serve.