Sprouted Lentil Salad Rolls
Lentils are an inexpensive and excellent source of protein, dietary fibre, high quality carbohydates and iron. They are highly recommended when weight gain, high cholesterol or type 2 diabetes is a concern.
My back door neighbour is a farmer and has bins of them. "Any time you need lentils, just let me know," he insists "you can have all you want." These are his green lentils harvested less than ten kilometers from my home.
Canadian Lentils is kindly sponsoring a recipe contest until April 7. The recipe categories include appetizers, salads, main courses, desserts and free style for recipes that don't fit into any of these categories. This is my entry for salads. Follow them on Facebook by clicking here. Don't forget to 'like' my entry and help me win! You can also leave a comment here, on my blog.
Sprouting lentils makes them more digestible for some. They are used raw and have a crunchy, peppery presence in this dish. Addition of lentils adds a vegetarian and vegan source of protein. Feel free to add avocado or blanched asparagus.
Sprouted Lentil Salad Rolls
1 c. sprouted lentils
1 c. shredded carrots
1 c. shredded iceberg lettuce
8 pieces of small to medium size rice paper
1 pkg. rice noodle sticks
Soak lentils for several hours, up to overnight. Drain and leave in collander or sieve. Cover with plastic wrap. It will only take about a day or two for the lentils to sprout. Rinse twice a day. The lentils are ready to use when the sprouts are about 1/2 inch. If they sprout much more than this the flavour becomes bitter and they are less appealing.
Soften rice noodles in hot water for 3 or 4 minutes. Drain thoroughly and rinse with cold water. Lay out the filling ingredients in bowls, the carrots, lettuce, sprouted lentils, basil, mint, rice noodle and rice paper. Fill a bowl large enough to hold the rice paper with warm water. Place a large cutting board on the counter top.
Now you are ready to make the wraps. Hydrate the rice paper until it just becomes limp and lay it out on the cutting board. Sprinkle lentils over the rice paper. About halfway up the rice paper circle place the other fillings. Place a tablespoon of each and a small amount of rice noodles in a line across the middle of the rice paper. Leave an inch clear on both sides. Roll from the side nearest you and tuck the filling in as you roll. Fold over both sides toward the centre. Continue to roll into a sausage shape with sides tucked in. Continue until all ingredients are used. Serve 2 rolls per person with dipping sauce.
Mango Mustard Chutney thinned with water makes a sweet and spicy dipping sauce. Purchase a bottle of the chutney and thin as required.
Hoisin sauce, chunky peanut butter, sriachi and water to thin is traditional. Heat 1/2 c hoisin with 1 T chunky peanut butter and a squrt of sriachi. Thin with water as required.