Now let’s talk about sprouting lentils. Because everyone needs to learn how easy and healthy sprouting is. The picture above is a batch of my dried sprouts after I dehydrated them. I grind them into a sprouted lentil flour and also store them to cook at a later date.
Lentils- Loaded with iron, protein, fiber, amino acids, and a full profile of vitamins and minerals. A true powerhouse legume that is low in calories, versatile, and tastes great. Some of the vital nutrients include high levels of molybdenum, folate, copper, phosphorus, manganese, iron, B1, pantothenic acid, zinc, B6, and potassium. Deficiencies of these vitamins and minerals can lead to heart conditions, nervous system issues, poor hair, skin, and nails, brain fog, low energy, etc. Soaking them overnight before cooking helps with nutrient absorption and lessens cooking time, as well as with all legumes. Sprouting lentils enhances their digestibility and nutrition.
Sprouting boosts the immune system, aids in digestion and enzyme activity, protects against cancer, helps with weight loss, prevents anemia, supports cardiovascular health, and improves skin, vision, and energy. Many nutrients and enzymes develop during the germination and are retained during the sprouting process that otherwise get killed off during cooking. There is a much greater nutritional value to sprouted foods than to cooked foods, and the nutrition is more bioavailable and concentrated, protein and fiber, calcium, zinc, copper, iron, magnesium, manganese, riboflavin, niacin, vitamin K, vitamin C, and pantothenic acid.
Lentils have phyctic acid and natural sugars, which can cause digestive difficulties. Sprouting lentils neutralizes this acid and helps break down the sugars, which in turn means more nutrient absorption and less gas and bloating. The germination process also helps increase the nutrient profile and produces Vitamin C. And it only takes a few days to see those tails start forming. It’s actually a great feeling to see them sprout.
There is no recipe for sprouting, per se. If you are a first timer, I suggest using what you have in the house. Some people recommend using a mason jar, which is an option but I don’t. It yields a small amount and I want a large amount in return from sprouting, as I make breads, flours, dry and store them.
I recommend my method by using a strainer. Start with 2 cups of any variety lentil, soak them overnight in water (8-12 hours), rinse, then transfer them to the strainer. Cover them with a cloth, put them somewhere dry, on the counter, on the heater, in the fridge. Rinse them twice daily, morning and night) and make sure all the water drains out before putting it back in place. After a few days you will see fully formed tails. Do not rinse that day. Spread them on a dry towel and soak up any moisture remaining to store them in the fridge right after. Be sure to use them within a week because they perish quickly. Eat them raw over salads or add them to your dishes, flash steam them for hot plates, make flours, etc.
You could dry them in a dehydrator or in the sun on a towel, as I do, store them to cook later, make a flour, or add them to recipes dried.
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