Leguminous plants with ginger

dish rich in vegetable proteins vegan

 

(4 people)

150 gr leguminous plants (lentils, mung dal, azukis)
vegetables (carrots – parsnips, celeriac...)
2 table spoons fresh coriander
1 table spoon of sunflower seeds
½ table spoon amchur (mango powder)

or seaweeds powder
1 onion
1 or 2 cloves of garlic
2 cm of grated ginger
1 table spoon oil
black pepper

Soak the lentils the day before and let them germinate one day. Warm the oil and let the garlic burn slowly, add the onions and let it be transparent. Add vegetables cut in small dices and let them brown in the oil. Add leguminous plants, grated ginger, amchur or seaweeds powder (to help the digestion). Cover the mixture with warm water and let cook over a low heat about ten minutes. Add a little pepper and let rest a few moments.

 

Decorate the dish with grilled sunflower seeds and chopped coriander.

 

You will obtain a more alkaline dish by using the germinated green mung dal but this recipe is delicious with lentils (my preference goes to the golden lentils).

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