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Organic Green Sprouting Lentil Seeds
Lentils are small, round legumes that come in many sizes and colours. They are popular in traditional dishes around the world. While lentils, like all legumes, can be difficult to digest, sprouting before cooking makes digestion a bit easier for most people.
Cooked lentils are a nutritional power house. Raw sprouts are even healthier for you. Every lentil is a seed, a plant just waiting to sprout. Once that growth begins all the nutrients the plant needs to flourish are concentrated in the tiny sprouts. This delicious treat is so easy, fun and rewarding that if you try it once you’ll be hooked like a kid with a blue-ribbon science experiment!
Sprouted lentils are tasty and great for sandwiches, salads, wraps and Buddha bowls. If you’ve ever wondered how to sprout lentils at home, let me tell you that it’s easy and totally worth it. Cheaper than buying sprouts at the supermarket, home sprouted lentils are versatile and packed with flavour and nutrition! They’ve got an earthy, slightly peppery taste that combines well with fresh greens, tomatoes and herbs. You can eat them raw, which adds a nice crunch to your dish, or blanch them for a minute to soften them both in texture and in taste.
Store sprouts in the refrigerator up to 1 week. Unlike most legumes, lentil sprouts may be eaten raw. However, some may experience discomfort from consuming too many raw lentil sprouts. We recommend cooking sprouted lentils before consuming.
Soak: Put 3 to 5 Tbsp. seeds in a wide mouth jar. Cover with mesh and secure with rubber band. Add water, swirl, and drain. Add 1 cup cool water and soak for 4 to 8 hours and then drain.
Rinse: Twice a day, refill jar with cool water, swirl, and drain. Invert jar and prop at an angle in a sink or bowl.Enjoy: Ready in 2 to 3 days. Refrigerate to store.