Fry the red onion in oil until softened, then add lemon juice and continue cooking until the onions are slightly caramelized.

Add the garlic and chiles, followed by the tomatoes and a splash of water, frying until the tomatoes become soft and jammy.

Stir in the sprouted lentils and spices, heating them through just enough to warm the center without losing their signature crunch.

Fold in the fresh cilantro and serve immediately while the flavors are bright and the sprouts are crisp.