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Avocado toast with ginger and coriander sprouted lentils recipe

Sprouts are fresh and slightly nutty with a wonderful snap of texture when you bite into them. If you have never tried sprouted lentils, you are missing a treat. They are so easy to sprout yourself and make a nice addition of living protein and fiber to salads, rice bowls, sandwiches, and avocado toast.

Sprouting lentils in five easy steps

1. Take 1 cup of brown or green lentils and place them in a colander with small holes or a large sieve. Pick out any stones and clumps of dirt. Rinse the lentils under cool running water.

2. Place the lentils in a 2 cup bowl and cover with cold water. Allow the lentils to soak overnight.

3. Drain the lentils and place them back in the bowl while damp. You can cover the bowl with a layer of cheesecloth if you have some on hand. Secure with a rubber band. Place the bowl on your kitchen countertop away from sunlight but with sufficient air circulation.

4. Rinse the lentils every 12 hours to prevent any mold growth or fermentation and return them to the bowl with cheesecloth. Do this for approximately 2 to 3 days just until little shoots start to sprout out of the lentils.

5. They are ready to eat once they have sprouted and softened a bit. Just rinse them before adding to dishes. Store sprouted lentils in the fridge for a few days.

Avocado toast with ginger and coriander spiced sprouted lentils

Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4


  • 1/4 cup chopped onion
  • 1 to 2 teaspoons extra virgin olive oil
  • 2 teaspoons minced or grated fresh ginger
  • 1 clove of garlic, minced
  • 1 teaspoon coriander powder
  • Pinch of cayenne (optional)
  • 1 medium tomato, diced
  • 1-1/2 cups sprouted lentils
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 thick slices crusty or whole grain bread
  • 2 ripe avocados, mashed
  • 1 tablespoon sesame seeds
  • 4 lemon wedges


In a large skillet over medium-high heat, sauté the onion in olive oil until translucent, approximately 3 minutes. Add the ginger and garlic and cook for an additional 30 seconds to 1 minute until fragrant.

Add the coriander, cayenne, and tomatoes. Sauté for 2 minutes until the tomatoes are just cooked through. Give the tomato mixture a gentle mash to break up any large chunks.

Add the sprouted lentils, salt, and black pepper. Stir to mix. Cover the pan and remove it from the heat while you prepare the toast.

Lightly toast the bread slices. Spread equal amounts of mashed avocado on each toast. Spoon equal amounts of the lentil mixture over each toast. Top with sesame seeds.

Serve each avocado and lentil toast warm with a wedge of lemon for garnish.

Avocado toast is all the rage these days. This recipe elevates avocado toast to the next level with the addition of spiced, sprouted lentils. This works well on gluten-free toast too. Sprouting lentils is not at all difficult and takes just a couple of days. Give this a try for your next brunch.