Sprouted green lentils are a crunchy, fresh nutritious addition to any salad. I am often sprouting different grains such as rye and wheat to incorporate into my breads but for sprinkling on top of foods I like to sprout lentils and seeds.
Sprouted lentils can be more easily digested than cooked whole lentils due to some of the sugars that cause the intestinal gas being broken down. Sprouting also breaks down phytic acid making more nutrients available to the body.
You can use any lentils but they need to be whole, not spilt. Green, Puy and brown lentils work well. Red, yellow and split green lentils have already had the skins removed so you won’t be able to sprout these.
There are many ways to sprout pulses and grains. This method is super simple, you just need a sieve and a plate.
You need to soak the grain over night or for at least 8 hours to kick start the germination process.
Makes 6-8 portions
100g whole green lentils
Method for Sprouting Green Lentils:
- Soak the lentils in cold water overnight or for at least 8 hours. Make sure they are covered in plenty of water as they will swell. Drain the next morning and rinse in cold water.
- Spread onto a plate or tray, making sure to shaking off most of the water in the sieve and cover with a tea towel.
- Rinse the lentils morning and night and they will start to sprout in 2-3 days. Sprout until the tail is your desired length, I like mine at least a centimetre.
- Once sprouted they will last in the fridge up to a week. Sprinkle on top of salads, soups, bakes.