This is a test of the experimental recipe generator, testing, testing. Yum?

My pretty lentils sprouted nicely over the last few days, and last night was the night to try them. I was trying to figure out what to do with them all afternoon, but was drawing a blank. There doesn’t seem to be many recipes for such things, but maybe I’m not looking hard enough. Anywho, the idea of sprouted lentils in a BBQ type sauce wrapped in lettuce leaves sounded neat. After digging for some raw BBQ recipe ideas, I found something that looked like it would work. However, I had to change it up a bit by using canned diced tomatoes because the tomatoes in my fridge were not edible anymore. The dish came out pretty good for a first try. I will probably play with the recipe some, but I wanted to post what I did so I could maybe inspire y’all.

Oh, and my scale is broken, so all these measurements will be in conventional units. Sigh. QB is going to try to fix it today, but I think I need to get a new one in the mail as this one seems to be slowly dying. 

Raw BBQ Sprouted Lentils (serves1)

2/3-1C Sprouted Lentils (~1/2″ tails)
1/4 C Raw BBQ Sauce
Red Lettuce Leaves
Mustard (optional)

I like my BBQ with mustard. Just my thing. So, mix lentils and sauce then spread on lettuce leaves. Squirt some mustard if desired, roll up and eat. Pretty simple. There was definitely a sprouty flavor to it, but the BBQ sauce and mustard were pretty powerful. I brought this today for my lunch too. So far I am feeling fine after the lentils – no gut issues. Cool.

Raw BBQ Sauce ( makes ~6 1/4C servings)

3 medium tomatoes (I used a 14oz can of diced tomatoes)
1/4 cup raw apple cider vinegar
2 tablespoons Nama Shoyu (I used Bragg’s Liquid Aminos)
2 tablespoons chopped onion
2-4 cloves garlic
30-60g Sun dried tomatoes
1 tablespoon chili powder
Dash liquid smoke (optional)
Stevia

I just combined everything in my little food processor and blended. I want to try it with raw tomatoes soon, but it was ok with the canned tomatoes.