Lentil Sprout Saute

Serves: 2
Total Calories: 93


1 stalk broccoli
1 tablespoon olive oil
1 cup chopped onion
1 to 2 medium carrot cut into matchsticks
1/2 medium red bell pepper diced
2 1/2 cups lentil sprouts
1 tablespoon grated ginger (optional)
2 teaspoons ground cumin (optional)
1 teaspoon ground turmeric (optional)
1 to 2 tablespoon Bragg Liquid Aminos or tamari sauce
1 tablespoon balsamic or rice vinegar
2 cloves garlic pressed
1/4 cup water


1. Cut bite-size flowerets from the broccoli. Peel and slice the stem.
2. Heat the oil in a large skillet over medium heat. Add the onion and saute for 2 minutes, then add the carrots and broccoli stems, and continue to saute another minute.
3. Add the broccoli flowerets, bell pepper, and lentil sprouts to the skillet, along with the ginger, cumin, and turmeric (if using). Stir well and continue to saute another minute or so.
4. Add the liquid aminos, vinegar, garlic, and enough water to keep the mixture from sticking to the bottom of the skillet. Cover and simmer 5 minutes, or until the sprouts and vegetables are tender.
5. Serve hot over cooked grains.

For a Change . . .
* Remove the kernels from an ear of corn and add them to this dish. If the corn is sweet, add it raw to the cooked ingredients. Otherwise, cook the kernels along with the sprouts in Step 3.

Nutritional Facts:

Serves: 2
Total Calories: 93
Calories from Fat: 60

This Lentil Sprout Saute recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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