Sprouted Lentil Dip

27 Jul

I thought it would be fun to share a sneak peek from my new recipe book, Moonlight Micro-Farm’s Simple Sprouting Recipes. Over the last three years, I’ve had many people at the farmers market express an interest in sprouting, but they are either intimidated by the process or aren’t sure how to use them once they grow them. I hope that this book will help demystify the world of sprouting. The e-book should be available in early August with a hard copy to follow shortly after. I’ll keep you posted!

…and straight from the book…

Since lentil sprouts are so quick to grow, I’m always looking for new ways to use them. This recipe borrows from a traditional hummus recipe, without the tahini. The cilantro and lemon brighten the earthy flavor of the lentils and the sun-dried tomatoes impart a warm summertime feel. Alternatively, roasted red peppers could be used. This makes a tasty, healthy, and quick snack.

*photo courtesy of Eric Marcus


  • 2 cups sprouted lentils (green, red, French, or mixed)
  • 4 sun-dried tomatoes (packed in oil)
  • Juice from 1 lemon
  • 1 TB extra virgin olive oil
  • 1 tsp tamari or soy sauce
  • 1/2 tsp minced garlic
  • 1/4 tsp chili powder
  • 1/4 cup cilantro, chopped
  • 1/4 cup water as needed
  • salt and pepper to taste
  • paprika

Sprout the lentils until they have pleasantly popped open (24-48 hours). Combine all the ingredients in a food processor and puree until smooth. Add the water as necessary to smooth out the texture. Sprinkle with paprika and serve with pita points, sliced vegetables, or on individual pieces of endive.

I have to give my collaborator and husband a big THANK YOU for the awesome photos he took for the book. You can see more of his work at


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