2 lbs. sprouted lentils
2 c. diced celery with leaves
2 c. chopped onions
3 T. olive oil
1/2 t. salt
1 T. soy sauce
In a skillet heat oil, sauté celery and onions until tender; add salt, sprouted lentils, and soy sauce. Toss; tenderize sprouts for 4 minutes. Cover; steam for 5 minutes. Serve on brown rice or pasta. Serves 8.
Calories per serving: 184; protein: 11 grams; carbohydrate: 29 grams; fat: 6 grams; cholesterol: 0.0 milligrams.
Georgia E. Hodgkin, Ed.D., R.D., F.A.D.A., serves on the faculty of the Department of Nutrition and Dietetics, School of Allied Health Professions, Loma Linda University, Loma Linda, California. Myrna Guizar became a registered dietitian at Loma Linda University, where she was a student of Georgia's. Myrna teaches nutrition in the WIC program of Riverside County Public Health Department, Riverside, California.