Sprouted Red Lentils with Curry Sauce and Kale

by Susan on December 5, 2012

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. 

Sprouted Red Lentils with Curry Sauce and Kale

serves 4

  • 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*
  • 1 tablespoon olive oil
  • 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. 

*You can buy coconut crystals here: Coconut Crystals


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{ 24 comments… read them below or add one }

Heather December 5, 2012 at 9:23 pm

Did you just somehow peek into my kitchen and see that I am sprouting lentils?? Magically powers you have and now I’m obviously going to have to try your recipe! By the way I finally made your raw chili last week and it is fabulous! If it wasn’t for my acid reflux I would make it every week. Either way it really inspired me to eat more raw because I feel so great afterwards so thanks for the inspiration :)


Lois December 5, 2012 at 9:28 pm

I loved the raw chili, it was so tasty! I’m looking forward to trying this one. Thank you!!


Marlo December 5, 2012 at 10:09 pm

Do you keep the lentils refrigerated while they’re sprouting? And this may be rediculous to ask buuuttt, do you typically eat your meals at room temp? I’m just beginning in my raw journey so just want to be clear! Thank you!


Susan December 5, 2012 at 10:34 pm

Marlo, I just sprout them on the counter. You can heat dishes like this in the dehydrator or stove top if you are very careful and stop the minute it starts to warm as it will continue to heat even after being removed from the burner. You can always use a thermometer to keep track of the temp.


Rebecca December 5, 2012 at 10:25 pm

Your Lentil Sprout and Cucumber Salad http://www.rawmazing.com/lentil-sprout-and-cucumber-salad-with-maple-mustard-vinaigrette/ is one of my favorites, so I’ll have to try this one, too. I agree with you about lentil sprouts – I just crave them, and they are so easy to sprout, too!


Erica December 6, 2012 at 2:18 am

Aloha! I avoid eating raw sprouted lentils beause I find them very hard for my body to digest. I get has and bloating. Does this happen to any of you? Any suggestions on how to avoid this from


Bridget December 6, 2012 at 6:00 am

Yummy! Love lentils! Do u happen to know the nutritional “value” of sprouted lentils? For example i know when some seeds are sprouted it increases their protein content & i think spouting sometime reduces carb content- just curious…
thanks for the recipes!


Susan December 6, 2012 at 11:33 pm

Actually, you can google nutritional value of sprouted lentils and you will find your answer. :-)


Shernell December 6, 2012 at 7:54 am

This might be the heartiest raw recipe Ive ever seen. It looks absolutely delicious.


Christine December 6, 2012 at 7:37 pm

Do the lentils actually soften when you soak and sprout them?


Susan December 6, 2012 at 10:34 pm

Yes, they soften. :-)


Lynn DeBuhr Johnson December 10, 2012 at 7:16 pm

Great idea! I have also done a sprouted lentil chili. I like to find things to intrigue my family to want to try more of my raw recipes. During this chilly season, I will usually run my bowl under hot water. Sometimes just holding onto the hot bowl warms me up. Do you think it would still be tasty without any additional sweetener? I’m trying to reduce my sugars as I have yeast in my system. Thank you for all you do!


Susan December 11, 2012 at 2:54 pm

There is a recipe for a sprouted lentil chili on the site! :-)


Kathy December 18, 2012 at 9:05 pm

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


zuupdesign December 29, 2012 at 6:13 am

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!


clara January 4, 2013 at 8:35 pm

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 !


michele January 31, 2013 at 2:36 pm

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?


Melissa February 6, 2013 at 10:40 am

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!


Elizabeth August 6, 2013 at 6:28 pm

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


Cynthia October 10, 2013 at 2:49 am

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


agnieszka March 16, 2014 at 12:53 pm

beautiful site!!


Liz April 24, 2014 at 9:52 pm

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!


May May 15, 2014 at 12:14 pm

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 May 17, 2014 at 12:12 pm

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!


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