{"id":11662,"date":"2017-08-02T05:30:00","date_gmt":"2017-08-02T12:30:00","guid":{"rendered":"https:\/\/thekitchenpaper.com\/?p=11662"},"modified":"2017-09-06T07:11:07","modified_gmt":"2017-09-06T14:11:07","slug":"sprouted-lentil-breakfast-bowl","status":"publish","type":"post","link":"https:\/\/thekitchenpaper.com\/sprouted-lentil-breakfast-bowl\/","title":{"rendered":"Sprouted Lentil Breakfast Bowl"},"content":{"rendered":"

This post is sponsored by Lentils.org<\/a>. Thanks for supporting those who keep The Kitchen Paper up and running!<\/em><\/p>\n

\"Sprouted<\/p>\n

I have a new obsession: sprouting grains. I can't stop! We'll dive into that in a minute, but first let's just talk about this bowl. Sprouted lentils (did you even know you could do that?!), which require exactly zero cooking, all the roasted veg (hellooooo meal prep!), arugula, fried egg, radish, and avocado. So many delicious things in one bowl, I just can't stop!<\/p>\n

I was lucky enough to go to a dinner with Canadian Lentils earlier this summer, where chefs from the Toro Bravo family here in Portland cooked lentils in a variety of creative ways - breaking away from the traditional, and demonstrating how versatile lentils really are. Lentil dessert crepe? It (which I instagrammed<\/a> after the event) was amazing, and absolutely broke the barrier of what lentils are \"supposed\" to be used for.<\/p>\n

Somehow they got me to speak my mind ON CAMERA (omg) about lentils - and I totally meant what I said! I went right home and started experimenting with lentils. Check out the video:<\/p>\n