Sweet, crunchy and wholesomely good for you lentils. Bursting at the seams with nutrition waiting to be eaten by you! Let’s get going, how to sprout lentils…
I’ve always liked legumes and seeds but they’ve always left me feeling really heavy afterwards. So I went in search for ways to include these foods into my meals, which would only leave me feeling light, uplifted and energised. My discovery…sprouting!
WHYS THAT?
When they start sprouting, their little tails brim with enzymes and vitality. They are then a natural source of minerals, vitamins, enzymes and protein!
I couldn’t get over just how easy it was to sprout and the huge benefits you gain from doing it!
When these little guys are full of life they do most of the hard work for you. They are a form of pre-digestion, only a small amount is needed and it helps more nutrients to enter your blood and cells.
As an example, a sprouted mung bean has a carbohydrate content of a melon, vitamin A of a lemon, thiamin of an avocado, riboflavin of a dry apple, niacin of a banana, and ascorbic acid of a loganberry.
More info here –> www.living-foods.com/articles/sprouts.html
So why do we soak and sprout them?
In a nutshell they release information.
All nuts and seeds are dormant and can only release their protein and nutrient content when soaked. This makes them alive so they could grow into a plant or a tree.
Soaking also helps remove enzyme inhibitors. Enzymes are needed to break down our food so we need them in our food and in our gut. When neutralising the seeds enzyme inhibitors, you rinse most of the acid off so they become increasingly more digestible, sweeter and more alkaline!
EVEN AID WITH DIGESTION
Not to mention, they can better your digestion system. When they are full of water they are easier to digest and easier to work with when included in other dishes.
All legumes can be sprouted including alfalfa, clover, beans, peas, chickpeas, lentils and peanuts. You just need to soak them, place them in a nut milk bag or colander and wet them twice a day for 3 days until they grow their own tails. Check out recipe below for more details.
Chuck them into salads, soups, broths, wraps, almost anything! You could even dehydrate them after and have little crunchy snacks! I’ve used them in my Red Lentil Carrot Soup, check it out.
Such an easy and cheap way to add extra nutrition into your meals all year round.
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Rinse lentils and place in a large clean bowl or jar.
Add water and cover the bowl/ jar with a clean towel and fasten with some string.
Soak lentils for 8 hours or overnight.
Rinse, strain and wash the lentils. Place them in a fine mesh sieve, sprouting tray or bag and leave them to start growing. Place them somewhere out of direct sunlight.
Rinse and drain the sprouts 2-3 times per day for 4 days.
By day 5 they should be fully grown. If not keep going, it will probably be down the temperature of your kitchen. Usually 1/4 inch is a good length! Any longer and they can turn bitter.
Your sprouted lentils can be stored in the fridge for a week or frozen for a few months.
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Ingredients
Directions
Rinse lentils and place in a large clean bowl or jar.
Add water and cover the bowl/ jar with a clean towel and fasten with some string.
Soak lentils for 8 hours or overnight.
Rinse, strain and wash the lentils. Place them in a fine mesh sieve, sprouting tray or bag and leave them to start growing. Place them somewhere out of direct sunlight.
Rinse and drain the sprouts 2-3 times per day for 4 days.
By day 5 they should be fully grown. If not keep going, it will probably be down the temperature of your kitchen. Usually 1/4 inch is a good length! Any longer and they can turn bitter.
Your sprouted lentils can be stored in the fridge for a week or frozen for a few months.
Sweet, crunchy and delightfully nutritious! A must try!
Is sprouting new to you? Where else do you use sprouted lentils? Let me know below…
Laura x
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