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Fermenting Lentils for Soup and Other Dishes

Lentils are popular all over the world, and for good reason. Their nutrient content is wonderful, they are packed with filling protein. However, like all legumes, lentils can be difficult for some to digest.

Lacto-fermentation, aided with the many strains of bacteria found in cultured dairy, can help prepare your lentils for the soup pot and make them easier to digest. 


Instructions for Fermenting Lentils:

  1. Disslove 1 teaspoon sea salt in 4 cups water. 
  2. Place lentils in a bowl and cover with salt water. Add ¼ cup whey, if desired. Stir and cover with a tight-weave cloth or breathable towel. Leave in a warm spot to soak for 12 hours. 
  3. Strain the soaking water off and add fresh salt water and a bit more whey, if desired. Ferment another 12 hours. 
  4. Repeat for a total of 24 to 48 hours, depending on the temperature. 
  5. Finally, drain, rinse, and cook as desired. Note that the cooking time might be significantly less due to the long soaking process.


Try These Recipes Using Lentils:


Bowl of lentil soup with salad and bread on dark wood table

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