Sprouted Lentil Burgers

I Don’t Love Sprouts — But They Love Me

Okay — I admit it.  I’m not a sprout lover.  I also have to admit that I don’t like legumes or beans.  It has been thought that legumes and beans have been some of the culprits that cause inflammation in my gut and joints.  However, I was willing to try sprouting my lentils and/or beans to see if they were any gentler on my system that way.  I know that I have not covered “sprouting” on my Blog and I probably should have started with a story on that.  But when I posted photos of the Sprouted Lentil Burgers on my FB Page (Rejuvenation And Wellness – RAW), I got a lot of requests for the recipe.  So I’m starting backwards.

To quickly explain the process of  Sprouting (lentils in particular — many different seeds and beans have different sprouting instructions).

  1.  Soak lentils 12 hours, drain and rinse.
  2.  Put in a wide mouth jaw and cover with cheese cloth, a sprout bag or even an old pair of pantyhose and tuck away on a counter somewhere.  Rinse twice a day and then put back in the jar and recover.    After about a day — you’ll see a little tail form.  It’s like a little science experiment.  After 3 days, the tail will be about an inch long.  At this point, I put them in the fridge.  I have read that you can continue to rinse and drain once a day in cold water to keep them fresh.
  3. Keep in mind that a little goes a long way.  I started with 1/2 cup of dried lentils and they grew like weeds out of the jar within 3 days!
Sprouting Lentils
Sprouting Lentils

Lentil Burgers

I got this recipe from Everything Raw Food Recipe Book by Mike Snyder and Nancy Faass.

1 TBS Coconut Oil

2 cups lentil sprouts

1/4 flaxseed, ground

1/4 cup carrot, shredded

2 TBS olive oil

1 clove garlic

1 teaspoon garam marsala powder (I used oregano)

3 TBS lemon juice

1/4 scallions (I used onion)

Add all the ingredients to a food processor with an “S” blade and process until al the ingredients become a chunky pate.

Form into burger patty shapes.  Place them on dehydrator trays and dehydrate at 145º for 2 hours.  Flip over patties and continue dehyrdating for 8 to 12 hours at 110º.

Serve over salad, or arugula as I did with sliced tomatoes, or serve on RAW Onion Bread from my recipe posted in my Blog.

The next time I make these sprouted lentil burgers, I think I will double the recipe. I want to make them a little thicker than I did. The ones I made were really thin. I will admit they were very tasty and my joints did not ache (that’s my barometer — achy joints —  foods that cause inflammation in my system) so I know that I will be making these again. I may also try to shape them into meatballs and eat them that way as well.

If you feel like being adventurous and try your hand at sprouting — or if you’re a pro at sprouting — this recipe is a very good one to try. Either way — whatever you do, the most important thing is that you


Michele ♥

2 thoughts on “Sprouted Lentil Burgers

  • August 24, 2016 at 6:46 am

    I was scouring the net for recipes similar to my own sprouts burger mix for variations/inspirations and found your post. My mother who has terrible knees found that every since (for a year now) I have been forcing her to sprout everything before cooking has had immense relief. We use at least five types of beans and lentils in our sprout mix. Thanks for the recipe!

    • September 5, 2016 at 1:27 pm

      Thank you Lakshmi! I’m so glad that your mother is finding relief for her knees. Eating “live” foods has helped me with the pain in my knees as well.
      I will be posting more recipes in the near future for breads, crackers and dips usings sprouted seeds and beans. Stay tuned for those!! Stay well! Regards to you your mother!!!



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