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Sprouted Lentil Seaweed Casserole

Edward Daniel02.7K views

A hearty and nutritious vegan casserole made with sprouted lentils, seaweed, and a blend of aromatic spices. Get the recipe on my blog, Ethivegan. Photo: © Edward Daniel. All rights reserved.

Earthy nutty sprouted lentils in an umami seaweed, wine, bay leaf, basil, pepper and walnut sauce; Sprouted Lentil Seaweed Casserole.

Salivate over something buttery and tender. And, indulge in a dish that will make you weak in the knees.

This dish will eradicate your belief that vegan food can’t be made to taste this scrumptious and moreish.

When to make:

Make this:

  • When you’re on a mission to fuel your body with nutrient-dense, protein-rich foods that’ll keep you going all day long
  • When you’re on a healthy detox programme and need a wholesome, unprocessed meal to aid your cleanse
  • When Autumn is upon and you’re craving umami depth and texture, this casserole is a must-try
What Inspired Me:

My love for Sprouted Lentil Seaweed Casserole was sparked during a visit to friends in Cornwall, where I discovered the magic of foraging seaweed and sprouting lentils. I was blown away by the potential of these ingredients and knew I had to combine them to create something truly special.

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.

Recipe highlights:
  • Umami explosion: a rich, savoury flavour that will leave you wanting more
  • Nutrient-dense: packed with protein, fibre, and vitamins from the sprouted lentils and seaweed
  • Texture and consistency: the sprouted lentils add a delightful texture and consistency to the dish
  • Healthy and wholesome: a perfect meal for those on a detox programme or looking for a nourishing option

What equipment to use:

For this recipe, I suggest:

Stove

What to do next:

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x

Sprouted Lentil Seaweed Casserole

#
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.

 

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