Sprouted Lentil Casserole - cooking recipe

Ingredients

2 c. dry lentils, sprouted *
2 c. diced celery and leaves
2 c. chopped onions
3 Tbsp. oil
1/2 tsp. salt
3 to 4 Tbsp. soy sauce

Preparation

*To sprout lentils:
Soak overnight in a jar.
In the morning, rinse lentils and invert jar.
(Use nylon stocking or screen to fit top of a wide mouth jar.)
Keep sprouts in a dark, cool place and rinse 2 times a day.
Sprouts are ready to use when they are 1/2 to 1 inch long (2 to 3 days).