Sprouted lentils and beans are a very healthy source of both protein and complex carbohydrates. Once sprouted, use sprouts for raw salads, batters, sandwiches, and soups. Not only are sprouts more easily digested, they also have an increased nutritional value and fiber content!
INGREDIENTS:
1/2 – 1 cup organic, dried grey-green lentils*
1 large glass wide-mouthed canning jar, sanitized
Cheesecloth or mesh screen to cover the jar
Rubber band
Water for rinsing
METHOD:
Sort through the lentils to remove any debris, broken or discolored lentils, or small stones. Rinse the lentils very well before soaking.
Place the lentils in a glass jar and cover them with water. Put the cloth (or mesh screen) on the top of the jar and secure it with a rubber band. Soak the lentils overnight or for at least 8 – 12 hours.
In the morning, rinse and drain them well. There should not be any water left sitting in the bottom of the jar. If water sits and collects, mold may develop and your sprouts will go bad.
Place the jar in a cool place, away from daylight, while the lentils sprout.
Rinse and drain the lentils well about every 12 hours or so. As long as you are diligent about rising them and not leaving water in the jar you should not encounter problems with slime or mold.
Lentils take about three days to become fully sprouted. When the sprouts have reached the desired length, give them a final rinse and then place them on a paper towel or tea towel to air dry before storing. Place sprouts in a paper-towel-lined bowl, cover with another paper towel before closing the container and place in the refrigerator. They should stay fresh for about one week.
*Sprouts will at least double in size so sprout only as much as you can consume in a few days.
NOTE: You can sprout many kinds of seeds and legumes including mung beans, garbanzo beans, soybeans, quinoa, sunflower seeds, peas, etc.
