Lentil Sprout Spread Recipes

A great way to use lentil sprouts! UPDATE: Due to a review, I have tweaked this a little. The lemon juice makes a difference.

Provided by Sharon123

Categories     Spreads

Time P2DT5m

Yield 1 1/2 cups

Number Of Ingredients 6

Nutrition Facts : Calories 566, Fat 43.7, SaturatedFat 6.2, Sodium 16, Carbohydrate 36, Fiber 19.9, Sugar 2.2, Protein 17.1

• Ingredients

This is a very healthy, live food recipe with nut protein, EFAs and veggies. Use as a sandwich spread or thin it out slightly to make it a dip. As a filling you can roll up in lettuce leaves or spread into celery sticks. The recipe originates from Alive Magazine. It made a huge amount so I cut the recipe in half. As this is "live" food it does not keep, you need to eat within 24 hours or it begins to ferment. Perfect time to pull out your seed sprouter and make your own lentil or other sprouts - or you can usually buy a variety of sprouts in your local produce store. A food processor is the best tool for this, in order to get a true pate consistency. I have made it in my blender, which worked but I had to add some water to help things along so it was more like a hummus consistency. I am also editing to include about a tsp of tamari/soy/braggs as an option. I found it needed it an extra boost of seasoning.

Provided by magpie diner

Categories     Spreads

Time 15m

Yield 1 cups

Number Of Ingredients 12

• Ingredients

This spicy red lentil hummus is a new take on the classic dip. The Brussels sprout topping adds a special touch, but you can serve it without the topping, too. -Carolyn Manning, Seattle, Washington

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 10 servings.

Number Of Ingredients 18

Nutrition Facts : Calories 154 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 226mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges

• Ingredients