It’s that time of year! Evil flu strains that have managed to escape the clutches of the flu shot are invading our immune system and making us feel lousy. To help a beloved afflicted person, I made this for lunch. It’s warming and nutritious, and yet light, so as not to encumber a system already busy fighting viruses. The innovation here is that, in lieu of a cooked grain or bean, I’m just very lightly warming sprouted lentils. It keeps them fresh and springy to the taste.
The day before making this dish, you’ll have to sprout the lentils, which is very easy – simply place a cup and a half or so of lentils in a bowl and cover with fresh water. Change the water after a few hours, and then change it again in the morning. You’ll even see little tails beginning to form! Drain the sprouted lentils and set aside.
Now, to the main show:
3 garlic cloves, minced
1.5 inch ginger, minced
1 cup water + 1 tbsp veggie bouillon or dried vegetable powder or 1 cup vegetable broth
1 large carrot or two or three small ones, cut into thin rings
5 large shiitake mushrooms, sliced (if using dried ones, soak them in some warm water before cooking)
3 cups of green vegetables (I used about 8 heads of baby bok choy and about four leaves of dino kale)
20 cherry tomatoes, halved
1 tsp cumin seeds
1 tsp ginger powder
1-2 tbsp soy sauce
2-3 cups lentil sprouts
Place garlic and ginger in a wok and add about 3 tablespoons of the broth. Turn on the heat and swish around, until the garlic and ginger are aromatic. Then, add the carrots, and cook for another couple of minutes, adding 1-2 more tablespoons of the broth. Then, add the mushrooms and continue cooking; add about half of the soy sauce. Add the greens and cook for about 5-6 minutes, adding broth whenever the bottom of the wok dries up and stirring as you go. When the greens begin to wilt, add the tomatoes, cumin, ginger, and continue cooking a couple of minutes until the tomatoes soften. Finally, add the sprouts and the remainder of the broth and the soy sauce. Stir-fry everything together for a few minutes, until the sprouts are warm, but before they become mushy. Serve warm.
Note: I didn’t serve this with a side of tahini, but I bet it would be a blast.