Sprouted lentils - easily done at home - may be best enjoyed raw, in salads and topping soups and sandwiches but their versatility doesn't end there. Indian cuisine boasts a long tradition of cooking sprouted legumes and this dish is not only authentic but perfect as a vegetarian main served with rice, or as a complement to meals of any stripe. Let's start with 3-4 cups of lentil sprouts, somewhat more than the amount you'll yield from sprouting merely 1/2 cup raw lentils. (Instructions here).
Now heat 2 T. vegetable oil in a deep, wide skillet over medium heat. When the oil is very hot toss in 1 t. black mustard seeds. Cover pan and wait 30 seconds or so until the seeds begin to stop popping. Immediately add 2 chopped scallions, white and green parts. Stir and drop in 1 minced hot green chile, the lentil sprouts and at least 1/2 t. salt. Stir-fry for about 3 minutes - be careful to not overcook the lentil sprouts which should retain their delightful crunchiness. Season with more salt if needed, a bit of black pepper and up to 1 T. fresh lemon juice.