Sauted Sprouted Whole Moong lentils with carrots

Sprouting moong lentils does more than just prep them for cooking, it actually breaks down some of the natural starches and phytic acid that can make legumes harder to digest, while boosting their vitamin content and making the protein more available to your body. Moong is already considered one of the easiest lentils to digest in Ayurveda, gentle enough to be recommended even when your digestion feels off, so sprouting it takes that even further. Sweet carrots, fragrant curry leaves and ginger, and that satisfying plant-protein bite from the moong itself.