When I was a teen, I lived on a boat with my family for 14 months and we had to get creative with food. One of my favourite memories is fresh bread, tuna and sprout sandwiches. We used alfalfa and radish to make the sprouts, but I have lentils (LOTS of lentils). There different types of lentils. I have spouted both green and brown lentils successfully. I haven't tried red.
 Green lentils on the left, brown on right. | Start with your beans or seeds. I have three different kinds of lentils in my cupboards. I've sprouted green and brown but not red. If you do, be sure to leave a message in the comments below to let me know how they turned out. |
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| Day 1: Rinse and pick over 1/4 cup lentils (I used brown and have sprouted green as well.) | Place in a 1 litre jar (I have fashioned a screen lid for mine to make rinsing easier - cheesecloth could work too) Fill the jar 2/3 full with water and let sit on counter overnight. |
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Day 2:
Drain lentils and rinse, swirling the jar to shake up the lentils. Rest in a dark place at room temperature (not fridge).
Drain lentils and rinse, swirling the jar to shake up the lentils. Rest in a dark place at room temperature (not fridge).
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| Day 3-5 At least twice a day (more if your house is dry) rinse and drain lentils, making sure you swirl them around to rinse every lentil. Once they've sprouted to your liking, they're ready to use. Store in fridge. | We used ours on top of chipotle chicken unwraps (inspired by - but not nearly as tasty as - the Growing Season's). Enjoy! |
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