Triple Lentil Bites with Sprouted Lentils, Curried Lentil Socca & Coconut Crema

Triple Lentil Bites with Sprouted Lentils, Curried Lentil Socca & Coconut Crema
Created By: Chef Gretchen Stoops Luongo, Moscow Food Co-op
Use: Caviar Black Lentils, Madeline French Green Lentils, Pardina Brown Lentils
Yields: 4-6 light appetizer servings or 8-10 passed bites as pictured

Triple Lentil Bites, featuring Sprouted Lentils, Curried Lentil Socca and Coconut Crema
Recipe and photo courtesy of Chef Gretchen Stoops Luongo, Moscow Food Co-op

1 ½ cup raw lentils

Place raw lentils in a glass jar with enough water to cover, then cover the jar with a kitchen towel.

Soak the lentils overnight, then rinse and drain.

Store the lentils in a warm place, and repeat rinsing and draining twice daily until they sprout. (About three days.)

3 cups cooked red lentils (about 1½ cups uncooked)

½ cup tomato paste

2 Tbs. minced jalapenos

3 Tbs. lemon juice

¾ cup water

¼ cup coconut oil

¼ cup olive oil

2 tsp. ground coriander

1 Tbs. ginger, minced

4 tsp. garlic, minced

1 ½ tsp. cumin

1 ½ tsp. garam masala

½ tsp. turmeric

1 ½ tsp. salt

1 cup cilantro, minced

½ cup green onion, minced

Add coconut oil and olive oil to a saucepan and slowly add each spice. Sauté spices until they are fragrant, about three minutes.

In a food processor, combine the spice blend with tomato paste, minced jalapeños, cooked red lentils, lemon juice and water. Blend until smooth. Add the cilantro and onions and pulse until well incorporated. 


1 cup lentil flour

1 cup garbanzo flour

2 cups water

½ cup melted coconut oil

2 tsp. salt, generous pinch of pepper

¼ cup toasted, unsweetened, fine shred coconut

2 tsp. curry powder

½ tsp. coriander

¼ cup minced cilantro

2 tsp. lime juice

Whisk all ingredients together until smooth. Let the mixture rest for at least 30 minutes, or up to overnight in the fridge. If you decide to leave it in the fridge, it will develop a sourdough characteristic.

To cook, heat two Tablespoons of olive oil in a non-stick skillet and drop batter in as you would a pancake. (These can be as big or small as you’d like.) Fry until golden brown, then flip. Cut into wedges, if desired.

1 cup coconut yogurt

½ Tbs. lime juice

1 Tbs. coconut milk

Whisk ingredients together, adding more lime juice or coconut milk as necessary until similar to sour cream.

To assemble, top each piece of socca with a dollop of lentil dip and a sprinkle of sprouted lentils. We finished each bite with a drizzle of coconut crema, and topped it all off with a sprig of cilantro.

Chef Gretchen Stoops Luongo showcased this recipe at the National Lentil Festival on the Cooking Demo Stage Aug. 18, 2018.

For more delicious recipes from Chef Gretchen, visit the Moscow Food Co-op deli & cafe.