Sprouting Instructions

1. Soak your uncooked lentils in clean water for 12 hours. Drain, and return to a jar.
2. Cover the jar with mesh, or cheesecloth, and secure.
3. Let the jar sit at room temperature for 2-3 days, but uncover, rinse, and drain the lentils every 12 hours or so.
4. The sprouts are done when you can visibly see sprouts at least 1/2" long.
5. Rinse one final time, let dry a bit, then refrigerate in a sealed container. Eat within 3 days.

For the bowl

1. First, roast your vegetables. (Preheat the oven to 400F, toss with olive oil, salt, and pepper. Optionally, add a ground spice (I used turmeric for the cauliflower, and smoked paprika for the sweet potatoes). Spread on a baking sheet and roast for 30-45 minutes — this will depend on the vegetable, so check frequently.)
2. In a bowl, layer arugula, roasted vegetables, sprouted lentils, avocado, and radish. Add any other vegetables you'd like!
3. Fry or poach an egg, add it to the bowl, and enjoy!