Sprouted Green Lentil and Wild Rice Pilaf

Sprouting lentils activates the enzymes in the seed which increases the bio-availability of the micro nutrients. In English, this means your body absorbs more of the nutrients when lentils are sprouted. With or without sprouting, lentils are a powerhouse of nutrition and an excellent way to get protein. I used truRoots brand dehydrated sprouted lentils. If you can't find sprouted lentils (and don't want to sprout your own), this recipe would work just as well with green lentils.

Hank, my hubby and main taste-tester declared this one of my all-time best vegetarian dishes, which was quite a compliment since I cook a lot of vegetarian food and he likes my cooking.

1 package (1 3/4 C) truRoots sprouted green lentils
3 C vegetable broth and 2 cups water
1 C wild rice
3 cups assorted vegetables (I used two kinds of yellow summer squash, carrots, onions)
oregano, basil, parsely
1 bunch of kale
olive oil
salt and pepper to taste.

Although the package said to boil the lentils (I boiled them in the broth/water mixture) for 5 mintues and then have them stand covered for another two, I found them still too crunchy for my taste at that point and boiled them for another 10 minutes or so. Wild rice cooks like brown rice: boil in almost 2 C water for 40 minutes. While the lentils and rice are cooking, chunk the vegetables (except the kale), coat with olive oil, sprinkle generously with herbs, and roast until just browning (about 40 minutes). Then I mixed the kale, torn into bite-sized pieces, into the rest of the veggies, and continued the roasting for about 5 minutes (until wilted the kale was wilted).
When the lentils and rice were cooked, I drained the extra liquid from them, mixed them together and stirred in olive oil. Then I mixed in the vegetables. Lastly, salt and pepper to taste (we didn't even bother).

If you try this, please let me know what you think!

Enjoy!