Sprouted Lentil Seaweed Casserole

by Edward Daniel
Caption of Sprouted Lentil Seaweed Casserole. Image by Edward Daniel (c).

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.

Caption of Sprouted Lentil Seaweed Casserole. Image by Edward Daniel (c).
Sprouting pulses give dishes a texture and consistency and the health benefits can be enormous – this dish takes about four to five… Recipes Sprouted Lentil Seaweed Casserole European #
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 100g lentils
  • 105g walnuts
  • 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
  • 1/4 lemon, squeezed
  • 40g olives
  • 15g seaweed
  • small bunch of basil leaves
  • season to taste

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.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

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