Monday, March 11, 2013

Sprouting Lentils

Hello! It's sure been a while. This year my sweetie and I have vowed to eat more legumes. However he and I have a very difficult time digesting legume proteins and have even omitted some beans from our kitchen pantry (bye-bye black beans). Lentils are a economical and animal-free way to add protein and fiber to your diet. By sprouting them you are essentially waking them up to a living food that energetically  boosts their available nutrients. Lentils are good for your heart, they lower cholesterol with the high amount of soluble fiber. They contain high levels of folate and magnesium, provide energy while stabilizing your blood sugar and high in iron. Basically you would be remiss to not add lentils into your pantry rotation.

I sprout 1 cup of french lentils about twice a week. This provides us with enough lentils to steam, saute, add to soups and salads everyday. We also make a Sprouted Lentil Kefir Sourdough with them as well, so, so delicious.

Sprouted Lentils, the easiest thing to do EVER

1 cup picked-though and rinsed Organic French, Brown or Beluga Lentils
1 large jar (like a mason jar) with lid
1 piece of cheesecloth, doubled
Rubber Band

Pour lentils into jar, cover with water. Place on your counter overnight. In the morning remove the lid and place the cheesecloth over the opening and secured with a rubber-band. Pour out the soaking water into your compost. Next rinse the lentils with water, pour out and place in a dark cupboard. Repeat the rinsing and pouring off about 2-3 times a day. By the end of day two your will see some cute little lentil sprout-tails. Keep sprouting until a 1/4 inch long. Rinse one last time, cover with the lid and place in the refrigerator.

You should always steam sprouted lentils before eating or add them directly to recipes where cooking, baking or grilling is involved like soups, veggie burgers, stir-fry's and breads.

Aren't they lovely?