Raw Sprouted Lentil Chili

Sprouted lentils are very nutritious, packed with iron and B vitamins, and an easy to digest protein.

Not to mention versatile and super cheap. And they come in a variety of colors—red, brown, yellow, pink, green and black—so pick your favorite.

In this easy raw vegan chili they’re mixed with fresh vegetables, herbs and a mildly spicy dressing. It’s a recipe that travels well, so pack it for a lunch at the office or school, or take it to a picnic.

How do you sprout lentils?

For about 3–4 cups sprouted lentils, you’ll start with 1 cup raw lentils.

Rinse the lentils well in a strainer under cold running water, drain, and put in a glass dish.

Cover the lentils with two times their volume in cold water, and cover with food wrap.

Poke several holes in the food wrap and let soak on your kitchen counter for 8 hours or overnight.

Rinse the soaked lentils under cold running water and then return them to the glass dish. Re-cover with the food wrap and let sit.

Repeat the rinsing process twice a day—in the morning and in the evening—for 2–3 days, until lentils grow a “tail” double the size of the original seed length.

Give the sprouted lentils a final rinse in water, and dry them well.

Transfer them to a container with a lid and store in the refrigerator. They’re now ready for consumption. Use them within three days.

Two more raw vegan dishes from the blog that I think you should try:

Raw Vegan Tomato-Pepper-Avocado Soup

Seaweed-Vegetable Salad With Ginger-Lemon Dressing

Now you.

Are you new to sprouting or is it old news to you? Do you have a favorite chili recipe?

Tell me in the comments.

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