Throw Your Hands Up and Sprout

Who knew sprouting lentils and other legumes could be so easy? And rewarding. Use plain brown lentils, yellow split peas, Indian dhal lentils, or do as Cafe Drake and bring new life to tiny French Black Lentils.

THE METHOD:

Soak ½ cup of lentils in warm water overnight. Change the water every 8 hours or so if you can remember. Drain well in a colander. Line a baking sheet with two layers of dampened paper towels. Place lentils on top, spreading out evenly. Place another layer of dampened paper towels over all and place baking sheet in the oven. Um, off, naturally. For the next 36 hours, EVERY 8 hours (or approximately – no need to set an alarm) dampen the paper towels with a sprinkling of water. Within a day and a half you'll have moist and tender lentils with ½-inch sprouts emerging from the legumes.

Now that you have a platter full of the freshest sprouts imaginable, throw them on top of salads, stuff in pita sandwiches with avocado and grated cheese or, at your next dinner party, try the terribly exotic recipe below as a conversation-sparking side dish. Cafe Drake LOVES these with plain steamed rice and baked fish.

STIR-FRIED LENTIL SPROUTS WITH MUSTARD SEEDS AND CHILES

2 T. canola or peanut oil / 1 t. brown mustard seeds / 1 scallion, sliced thinly / 1 fresh hot green chile / about 2 cups lentil sprouts (you'll have enough starting from ½ cup dried lentils and proceeding as above) / ½ t. salt (or more) / splash of fresh lemon juice / black pepper

1. Heat oil in a large skillet until quite hot. Add mustard seeds and cook just until they begin to pop (about 1 minute). Add scallion.


2. Stir for about 30 seconds then add chile, sprouts and salt.


3. Stir-fry for three minutes.


4. Add lemon and pepper to taste and more salt if needed.


5. Can be served hot or at room temperature.