Sprouted Lentils!

Lego my legume, you know what I mean? I don't. But for reals, legumes are known for being great sources of protein and fiber, which is true! They are full of potassium, calcium, zinc, niacin and vitamin K! They are also known for being hard to digest, causing, how you say... flatulence. This unattractive, smelly side effect is totally avoidable! Remember when we made almond milk and learned about phytic acid? Well, lentils are another one of those things that need a little bit of special attention before they are eaten. It's not much, and it's worth it. No one wants to sleep next to someone that has eaten unsprouted lentils for dinner!

An interesting way to think of sprouted legumes, nuts, grains, and seeds is that once their nutrients have been unlocked and the sprout appears, your body is able to digest it in much the way it digests a vegetable. Vegetables have live enzymes that are vital for your digestive process!

To sprout our lentils (this can be done with pretty much any dried bean):
1. Place them in a jar with clean water (the water should be at least double the height of the lentils) and put them, covered with a coffee filter, in a dark cabinet. *Note: After sprouting, you will have approximately double the amount that there was when they were dry. If you want a cup of sprouted lentils, start with a 1/2 cup of dried.
2. On the second day, drain the water, rinse the lentils, and return the jar (they should no longer be submerged in water) to its cabinet.
3. By day 3, you should see little tails coming out of the lentils. (If you're doing this in winter when it is cooler, it might take an additional day of rinsing).
4. Done! Eat them in salads, lightly steam them for a side dish or as the "meat" in tacos, or make them into a delicious soup!

Day 1:

Day 2:

Day 3:

Please ask any questions and share your experiences!