“Mom!!” screamed Zoie.
“Yes?” Kim said, not alarmed at all because screaming is a normal occurence.
“There are worms all over the lentils! Â Arrrrrrgghhhrr!!”
Well of course I had to look. And lo and behold, every single one of the lentils in various bowls on my counter each had a little white tail. My lentils had sprouted. This was surprising to me because I was not attempting to sprout the lentils. I had just left soaked, drained and rinsed lentils on the counter all day. I guess sprouting is all about procrastination? I could get into this!
…
Sprouting is one thing I thought I’d never do. I have never thought of myself as an ‘earth mother’ type. Also, the word sprouting always made me think about those awful alfalfa sprouts that we used to eat in the 1980′s.
Sprouting beans or legumes is really a different story, though! Once I read about sprouting in Nourishing Traditions I was sold. I’m already eating lentils anyway, why not sprout them first?
Here are the benefits of sprouting:
- Sprouting neutralizes phytic acid, which if present will not allow as much calcium, magnesium, iron, copper and zinc to be absorbed during digestion
- It also increases the amount of B vitamins and carotene
- Vitamin C is created in the process of sprouting
- complex sugars responsible for intestinal gas are broken down
- Sprouting also inactivates aflatoxins, which are potent carcinogens found in grains
- During sprouting additional enzymes are produced during the germination process that help digestion
Sprouting Lentils
Rating: 3 forks (key) – hubby will not eat lentils
Page in NT: 115
Difficulty:
Easy
Ingredients:
1 cup dried lentils
1 quart mason jar with the screw top, but either no lid or with a circle of screen so that air can get through (can poke holes in the lid)
Preparation:
Rinse lentils and pick out any small stones or floaters. Drain, put in the mason jar, put on screw top and lid with holes or screening. Set the mason jar on its side. Rinse lentils a couple times per day (this is where the screen is good). Sprout the lentils for 2-3 days until the sprouts are about 1/4 inch long. Steam or cook lightly, or use in lentil recipes such as Teriyaki Lentils.
{ 9 comments… read them below or add one }
I usually pour some whey in the soaking water too – helps increase the good stuff!
Psst – sprouting also reduces cooking time by a few minutes. There are so many good reasons to sprout, I can only think of one to not: when I forget to plan ahead!
I usually dry out my lentils once they’re sprouted. I haven’t found any need for a dehydrator or low oven for this, just spread out on some towels on a sheet pan of some sort and stir or toss a couple times a day. Lentils are so thin anyway they dry just fine. (I found this out after sprouting some, then forgetting about the bowl in a corner for a few weeks, the liquid evaporated off and, well… everything dried out!)
Do you need to soak them first, or just rinse?
Do you need to buy any special kind of lentil, or just the bulk kind at the grocery store?
I believe any kind that is in the bulk section in the grocery will work, as long as they’re not too old. Sometimes it’s hard to tell so I try to buy them in bags instead. Mine are light green but they are called brown lentils. I believe red lentils would also work.
No pre-soaking is needed to sprout the lentils. Normally people will either soak or sprout, not both, like I accidentally did!
I’m a little late with my comment – but recently I “accidently” sprouted garbanzo beans. I just meant to soak them before cooking, but let them soak an extra day. Lo and behold, they had almost all sprouted. Then I read in a natural cooking cook book that it’s hard to find garbanzo beans that sprout. Go figure!
So you don’t need to soak? NT says to soak overnight then rinse, but as a general rule, not specifically for lentils.
Once they are sprouted can you store them in the refrigerator and then just steam them as necessary or would you steam them all and then store in the fridge? Just wondering because I will probably be the only one eating them so I don’t want them to go bad if I make too much.
I have sprouted alfalfa (very tiny seeds) and always soak them overnight, then just rinse twice a day. I just bought red radish seeds and those are sprouting on my counter. I will have to try lentils. Has anyone let them sprout till they grow longer and used them in salads etc? And garbanzos, maybe those would be good for stir fry etc.