I have been so busy making jelly that I rarely cook a real meal these days. My Suzie-Homemaker score must be tanking.
While I make Potlicker beer jelly, Food in Jars Rhubarb with tea jam, and Tart and Sweet’s Orange Blossom jam, Tall Dark and Handsome eats frozen pizza and I reach for what is in the fridge. Since I am often reaching without looking, it is important that the food within my reach be healthy and nourishing. With a little planning (and a little garden) I now have veggies, greens and grains available and waiting. One of the more satisfying and healthy options waiting for me are sprouted lentils.
Why would you want to sprout a lentil you might ask? Well, among other things, it is a good idea for people who have digestive problems. Sprouting causes some of the starches to be converted to simple sugars, making it easier on the digestive system. If this is not a problem for you then consider the added health benefits of a sprouted seed. A sprouted seed is higher in vitamins C & B, protein and iron, while lower in calories, than the unsprouted equivalent.
Sprouting lentils is easy and they are oh so tasty! Add them to dishes to bring fresh, green, crunchy, and cooling properties. I eat the begesus out of them in sprouted grain salads, which have become a staple in my diet. I also highly recommend using them in a stir fry, fried rice, and green salads.
To begin sprouting your own lentils you will need just a few things:
- A bowl (or fancy sprout jar)
- Water
- Dried green/brown lentils (yes, a bag from the grocery store will do)
And that’s it!
Cover the lentils in water and allow to rest for 6-16 hours. Drain and rinse well. Rinse the lentils twice a day until sprouts begin to turn leafy and green.
If you live in warmer climates like Florida or Texas you will want to rinse the sprouts 3 times a day when possible.
Remember to rinse gently because sprouts are fragile and can break off.
The bean sprouts are ready to eat after they have finished soaking but will not be at their nutritional peak until the itty bitty green leaves begin to form.
Nancy Warner 