Recipe by Sharon123
These are so easy to make and are so good for you! Lentil sprouts contain Vitamins: A, B1, B2, B3, B5, B6, B12, B15, B17, C, K, choline, folic acid, inositol, PABA Minerals: boron, calcium, chlorine, copper, iron, magnesium, molybdenum, phosphorus, potassium, selenium, sodium, sulphur, zinc The amounts are loosely given. I love them over salads, but are good snacks on their own. Cook time is sprouting time.
Top Review by Redberry
I didn't have a cheesecloth so I simply covered my mason jar with a coffee filter and screwed the lid on so that the beans could breathe. When draining, I simply put a wire mesh strainer over the top of the jar and inverted it to get all the liquid out. I'm currently on day 2 of the sprouting process and I already see little sprouts peeping out of the beans. I'm very excited to see how this will turn out!
Directions See How It's Made
- Place lentils in a quart jar and cover with 2 cups water .
- Cover the top of the jar with cheesecloth(sometimes I use a clean thin washcloth) and secure with a rubber band.
- Let sit in water overnight(12 hours).
- The next day drain off water.
- Rinse and drain once or twice daily and keep out of sunlight.
- On the third day (some people wait till the 4th) you will have sprouts with about a 1/4-1/2" tail on them. They are ready!
- Place in glass jar or plastic jar or bag.
- They shouldn't be too wet. I use the jar that I used to sprout with.
- Keep in fridge.
- Use on salads, as a snack, in stir fries, ground up in spreads. When I'm halfway through the jar I start a new one. Enjoy!