Spouted lentils are full of LIFE and crunchy awesomeness! Packed with vitamins, protein and fiber, sprouted lentils are excellent tossed in a salad or make an easy 'grab-n-go' snack. I first encountered these while backpacking the John Muir Trail in CA. A friend had brought lentils and sprouted them along the way. On day 4 of our trek, eatung these fresh bites of goodness was a real treat. I've been hooked ever since :-)
What you'll need:
1/2 cup dried lentils
1 glass jar (I used mason)
Cheese cloth or paper towel
1) Start by choosing a bag of organic, dried green lentils and rinse very well before soaking. The sprouts will at least double in size so you only want to make as many as you can eat in a week. I used a half a cup and founds this to be plenty.
2) Put lentils in a glass jar and cover with water. Place a cheese cloth over the jar and secure with rubber band. (I didn't have cheese cloth and used a paper towel- this worked fine). Soak overnight. Rinse and drain well.
3) Leave jar in a cool, semi-light place, such as a kitchen counter, away from a window.
4) Rinse and drain lentils every 12 hours or so. The sprouts usually take about 3 days to become fully sprouted. Give them a final rinse, then transfer to refrigerator.
5) I stored mine in a Tupperware container with a paper towel on the bitten to soak up an excess moisture.