Sprouted lentils

Sprouts are so easy to make in summer! In today's post, I'm going to share how I make them.

Lentils are an excellent source of protein, complex carbohydrates, and soluble fiber. They are inexpensive, nutritious, and extremely versatile!

Compared to other legumes and dried beans, lentils are easier to cook and digest. They can be cooked on the stove top in 20-30 minutes or in a pressure cooker within 15 minutes. 

Soaking and sprouting removes some of the enzyme inhibitors that nuts, legumes, and beans naturally contain. This makes them easier to digest and absorb optimal nutrition. Sprouts also contain a large amount of vitamin C, which is not available in dried lentils or beans. Sprouted lentils can be added to salads or stir fries, or cooked to make dal, soups, or stews.

How to make sprouted lentils:

1. Wash the whole lentils and cover with cold water until they are completely under water.  
2. After 4-6 hours, check the water level and add more water if required.
3. Once all the lentils have softened (usually 6-8 hours), take the lentils in a sieve and drain all the water.  
4. Place the sieve on top of another container to collect any water drainage, and cover the lentils with a damp paper napkin or kitchen towel.  
5. Leave this on the counter top for a day or two. The lentils need air, water, and some light to be able to sprout.  
6. If the napkin or towel dries out, sprinkle some water on it to dampen it a little bit. You should see sprouts within 24 hours. The longer you leave them, the longer the sprouts will get. 
7. Eat immediately or store in the refrigerator in an air tight container for up to 1 week.

The photo is of sprouted whole red lentils, or masoor dal, on day 2 of sprouting. These are our most favorite kind of sprouts. We also sprout whole moong, red kidney beans, chickpeas, and fenugreek seeds.

Sprouts are fun to make, fresh, full of nutrients, and filling! How do you use sprouts?



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