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.