Ginger Coriander Sprouted Lentils Avocado Toast. Sprout Lentils or Mung Beans, Lightly saute with ginger, onion and tomato and serve over Mashed Avocado Toast. 16 Gm of protein. Vegan Nutfree Soy-free Recipe.
I love spiced sprouts for breakfast and I love avocado toasts/bagels with things on them, so voila. A simple and Delicious Breakfast with both together. Lentils are sprouted, then cooked lightly with ground coriander, ginger, onion and tomato then served over avocado toast with a drizzle of lemon and pepper. So Amazingly good! 16 Gm of protein in this Breakfast with whole grain bread slice and hemp seeds.
To make this gluten-free, serve the spiced sprouts as is with some lemom and onion, or fill up gf tortillas with mashed avocado or guacamole and the spiced sprouts. Don’t want to sprout? just use cooked lentils instead.
Easy, refreshing and Delicious! How do you avocado toast?
More Savory Breakfast options
- Savory Oats Hash
- Chickpea Chilaquiles
- Sweet Potato Shakshuka
- Frittata – soyfree
- Southwestern Tofu Scramble with Chickpea tofu
More Sprouts Recipes
- Sprouted Mung Bean Salad with seared carrots and chili lime dressing
- Spiced Lentil Sprouts, Cajun sweet potato bowl
- Spiced Mung Bean Sprout breakfast
- Sprouted Black Chickpea curry
You can serve these spiced sprouts as is with some lemon, and onion, or fill up tortillas with mashed avocado or guacamole and the spiced sprouts for a gluten-free breakfast. Add other spices for variation.
Sprouts are easy once you start sprouting. Just soak the lentils, chickpeas, or mung beans, drain and let sit in a somewhat damp environment. The lentils will start sprouting in 1 to 1.5 days. Let the sprouts grow to you preferred size for another day or so. Rinse the lentils/beans every 12 hours so they dont get funky. Sprouts are also easier on the tummy for some people.
Ginger Coriander Sprouted Lentils Avocado Toast
- 1.5 to 1.75 cups (288 g) sprouted lentils , 3/4 cup dried lentils will yield that much, or Use cooked lentils.
- 1/4 cup (40 g) chopped onion
- 2 tsp minced ginger
- 1/2 tsp (0.5 tsp) garlic powder
- 1 tsp coriander powder
- 1/2 tsp (0.5 tsp) salt
- 1 medium tomato , chopped small
- cayenne or black pepper to taste
- 3 to 4 Slices of Bread of choice toast lightly (optional)
- 2 ripe avocados mashed
- 1 tbsp hemp seeds or sesame seeds
- pepper and lemon for garnish
- Sprout the lentils: Soak 3/4 cup brown or green lentils overnight. Discard soaking water. Wash, drain and place in a colander. If the colander holes are too large, line with a paper towel, or use a bowl. I use a colander as it makes it easy to keep rinsing the lentils when sprouting. Cover with a thick damp towel or a plate and let sit on the counter. Rinse every morning and evening. Depending on the ambient temperature, the lentils will sprout to a good length in 2 to 3 days.
- Cook: Saute onion in 1/2 tsp oil or a tbsp of water until translucent. 3 mins, Add ginger and mix in. Cook for half a minute.
- Add spices, a pinch of salt and mix in. Add tomato and cook for 2 minutes. Mash the larger pieces.
- Add sprouted lentils and salt and mix. Cover and cook for 2-3 minutes to heat through. Mix and fluff, cover and cook for a minute. Switch off heat and let sit covered for another 2 mins for the flavors to meld.
- Prep the avocado toast by spreading the mashed avocado on bread or toast. Serve the spiced lentils over avocado toast. Sprinkle some sesame or hemp seeds, lemon and pepper. Serve warm.
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