Description
Increase the nutritional benefits and digestibility of lentils by sprouting them. Sprouting lentils is so easy and takes almost no effort to do!
Ingredients
Scale
- 1/2 cup dry green lentils
- One 16oz mason jar
- Cheesecloth (or sprouting lids)
- Water
Instructions
- Rinse lentils, removing any stones or debris. Then place lentils in a mason jar, and fill the jar with water until lentils are completely covered.
- Cover the jar opening with cheesecloth. If you are using a mason jar, secure the cheesecloth with the band part of the jar top. Alternatively, you can use a sprouting lid if you have one. Soak lentils for at least 12 hours.
- Drain and rinse lentils, then put the cheesecloth back on the jar. Flip the jar upside and place in a bowl at an angle. This lets the lentils to continue to drain, while allowing air to circulate. Let sit for 12 hours.
- Rinse and drain the lentils every 12 hours until sprouts reach the desired length. The lentils should start to sprout within 24 hours. I like to let them sprout for about 3 days.
- Once you are happy with your sprouts, lay them out on a paper towel to completely dry before storing them in an air-tight container. Sprouted lentils will keep about 5-7 days in the fridge.
- Use sprouted lentils as a topping on salads, put them into stir frys, throw them into soups, and much more. Sprouted lentils are safe to eat raw, but you can cook them if you’d like.