Lentils are a small, round bean that comes in many sizes and colors. They are popular in traditional dishes around the world.
Beans and other seeds contain certain anti-nutrients which preserve the seed until it has a chance to germinate and grow. The soaking and sprouting process may help reduce anti-nutrients. Sprouted beans are more nutrient dense, cook faster than unsprouted beans and are much easier to digest.
Fortunately, lentils are very easy to sprout!
The Lentil Sprouting Process
First, decide how far to take the sprouting process. For most purposes, use a shorter-sprouted lentil. Longer sprouted lentils may taste unpleasant.
Plan to use a larger vessel such as a large colander or a gallon jar for two cups of long-sprouted lentils. For the short-sprouted lentils a quart or half-gallon jar is sufficient.
Rinse and soak the lentils overnight.
In the morning drain and rinse the lentils thoroughly. When using a jar with a sprouting screen, invert the jar to allow any extra water to run off. Leave a colander over a bowl or sink and cover it with a towel in order to keep airflow going while keeping bugs out.
Repeat 2-3 times per day until the sprouts are the desired length. This should take around two to three days.
It is normal for the skins to loosen and come off the beans. Either pick the skins out or leave them in as they do not affect the flavor.
Allow beans to drain for several hours before transferring to a covered container. Store sprouts in the refrigerator for up to 1 week.