1. Dry lentils do not need to be soaked before cooking, but it doesn't hurt to soak them for an hour. This will reduce their cooking time by about 10 minutes. Be sure to drain the soaking water since it contains some of the gas-producing power of the beans.
2. Add enough water to cover them by 2", then gently boil them with no salt. You can add a bit of kombu (seaweed) to the cooking water while they boil for improved digestibility. Lentils will take about 30 minutes to cook.
3. While the lentils are cooking, steep the beets by putting them, whole and with their skin on, in a pot with enough water to come halfway up the beets. Sprinkle a bit of salt on them, rub it into their skins, cover the pot and bring to a boil.
4. Turn down to simmer, and allow the beets to cook for about 20 minutes, until they are soft when pierced with a fork. Whisk together the rest of the ingredients, except the spinach and sprouts, and let the dressing sit for the flavors to come together while things finish cooking.
5. Drain any excess water from the lentils and remove the beets from their pot. Peel and chop the beets, putting them in a large bowl with the lentils and the chopped spinach. Toss them together, allowing the spinach to wilt in the heat. Pour the dressing over and toss again to coat the vegetables and lentils. Serve topped with a sprinkle of fresh sprouts.
Source of recipe: To watch a free video of me making this vegan red lentils recipe, so I can show you the exact techniques that will make the perfect recipe, go to http://www.healthyveganrecipes.net/video/red-lentils-recipe [1]