Kale & Sprouted Lentils with Curry Sauce

This fresh crispy salad meal carries enough nutrient to keep you satisfied all day long! But you will need to plan ahead due to the time needed to spout the lentils!

Kale has been tauted as the ‘be all & end all’ for its amazing medicinal abilities! From the support in the natural  treatment of prostate cancer to its blood purifying high iron content, Kale is a slightly bitter aromatic green leafy vegetable that ought to be included daily in our diet!

Green coconut water is close to the chemical composition of human blood, is deeply rehydrating & filled with electrolytes

The lemon & garlic are just great if you are feeling a cold or flu coming on & need a fresh envigorating meal to enliven the senses!!

  • 1 cup green lentils, sprouted
  • 1 cup coconut flesh from young green coconut
  • 1/2 cup coconut water from young green coconut
  • 1 medium bunch kale
  • 1 medium tomato, chopped
  • 2 teaspoons lemon juice
  • 1 clove garlic
  • 1/3 cup sliced scallions (or spring onions)
  • 1/2 cup chopped cashews
  • 2 teaspoons coconut crystals, raw honey or maple syrup
  • 1 1/2 teaspoons sweet yellow curry powder
  • 1/2 teaspoon nama shoyu (or soy sauce of choice)
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • squeeze of lemon juice
  • pinch Sea Salt
  • black pepper, cracked
  1. 2 days before eating,  sprout lentils by soaking over-night in water. Enure you rinse them 3 times a day until tiny tails appear.
  2. In high-speed blender, blend together coconut flesh, coconut water, garlic, lemon juice, nama shoyu, curry powder, coconut crystals and olive oil.
  3. In a separate bowl, de-stem kale and tear into bite sized pieces. Massage with 1 tablespoon olive oil, lemon juice and salt until wilted.
  4. Mix together sprouted lentils, curry sauce, kale, tomato and green onions. Season to taste with salt and pepper.
  5. Top with chopped cashews.
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