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Sprouted Red Lentils with Curry Sauce and Kale

I have to admit, I have a thing for soaked and sprouted lentils. The taste is fresh and they have a delightful little crunch, not too hard, not too soft. Simply delicious.



They also pack an amazing nutritional punch. They are a great source of protein, B vitamins and iron.  Red lentils tend to be the sweetest of the lentils and also have a wonderful nutty flavor. Lentils are high in fiber which helps improve digestion.

Not long ago I put up a recipe for Raw Chili that used green lentils. I was so happy with that recipe it inspired me to want to try different lentils to see how they worked. Since raw lentils have compounds in them that make them harder to digest, you want to make sure you soak or better yet, sprout your lentils  for the best nutritional value.

Red lentils immediately say curry to me. I threw together a quick curry sauce in my high-speed blender and added it to the sprouted lentils. The addition of green onions, massaged kale and tomato turned lentils and curry sauce into a wonderful meal. This is an easy recipe to throw together. Just remember that you have to allow 2 days to sprout the lentils.

*You can buy coconut crystals here: Coconut Crystals


Sprouted Red Lentils with Curry Sauce and Kale



  • 1 cup lentils, sprouted
  • 1 cup coconut flesh from young thai coconut
  • 1/2 cup coconut water from young thai coconut
  • 1 clove garlic
  • 2 teaspoons lemon juice
  • 1/2 teaspoon nama shoyu (or soy sauce of choice)
  • 1 1/2 teaspoons sweet yellow curry powder
  • 2 teaspoons coconut crystals or sweetener of choice*
  • Himalayan Salt to taste
  • 1 medium bunch kale
  • 1 tablespoon olive oil
  • squeeze of lemon juice
  • pinch Himalayan Salt
  • pepper
  • 1 medium tomato, chopped
  • 1/3 cup sliced scallions (or green onions)
  • 1/2 cup chopped cashews


  1. 2 days before sprout lentils by soaking over-night in water, then rinsing 3 times a day for another 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. Top with chopped cashews.
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  1. May wrote on May 15, 2014

    Hi! Love your recipes and the love you put into each of your dishes! I am transitioning to a mostly raw diet and your site has been very helpful. I was surprised however, to find Shoyu/Soy Sauce listed as a raw ingredient. Excuse my ignorance on the raw movement, but isn’t it cooked before it’s feremented? I know it still retains living enzymes, but is it still raw?

    • Susan wrote on May 17, 2014

      We are not 100% raw. The bulk or main ingredients are always raw unless stated. But we do use things like maple syrup, etc., for flavor. You can read about it on the FAQ page. Cheers!

  2. Liz wrote on April 24, 2014

    I just made a simplified version of this out of what I had around, and it was so delicious and filling! I blended together a mixture of garlic, olive oil, a couple of spoonfuls of coconut milk, parsley, gram masala and soy sauce and spooned it over sprouted lentils and diced tomatoes. Even my meat-loving boyfriend was a huge fan, and I will be making this again (maybe truer to the recipe next time).Thanks so much for the wonderful idea!

  3. agnieszka wrote on March 16, 2014

    beautiful site!!

  4. Cynthia wrote on October 10, 2013

    This looks delicious! But again the coconut gets in the way of my enjoying this. Does anyone have any substitution ideas?

  5. Elizabeth wrote on August 6, 2013

    What is sweet yellow curry and where does one find it? I have whole foods curry powder I will use this time.

  6. Melissa wrote on February 6, 2013

    I have never sprouted before so I was a little nervous but when they began to split and grow, it was really exciting! I was still nervous about how edible they would be but they are wonderful! Just the right amount of crunch as though they were meant to be eaten this way. I am learning so much from your website, thank you so much!

  7. michele wrote on January 31, 2013

    I am confused, do you use the split red lentils. I had thought that a legume would not sprout unless it was whole? Or is the soaking enough to stimulate the enzymes?

  8. clara wrote on January 4, 2013

    Hello! I am not a rawfoodist but your recipes have inspired me to finally introduce more raw foods into my diet. I made this salad today and it was absolutely amazing ! I didn’t have fresh coconut, so I used flaked and still turned out great. Thank you so much for sharing this with us !

  9. zuupdesign wrote on December 29, 2012

    I am so amazed when I found your website, I was looking and on a hunt task for recipes that I think are smart, healthy, and fun. But then, I stumble upon your recipe which looks really great. I feel like I found a jackpot! I am a health enthusiast because my line of business is into medical stuff. I have a pill dispenser business. You see, health is always on my mind and I came across your recipe and this is really remarkable. Thank you Susan!

  10. Kathy wrote on December 18, 2012

    Is the sweet yellow curry different than an ordinary curry spice? Sounds like a really good recipe. Thanks for posting!


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