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Nutrition Facts
Serving Size 1 cup 570g Recipe makes 1 cup)
Calories 338
Calories from Fat 9		(2%)
Amount Per Serving		%DV
	Total Fat 1.0g	1%
	Saturated Fat 0.2g	0%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 15mg		0%
Potassium 916mg		26%
Total Carbohydrate 57.7g		19%
	Dietary Fiber 29.3g	117%
	Sugars 2.0g
Protein 24.8g		49%
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How to Sprout Lentils

Recipe #204489 | 3 days | 5 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Sharon123
Jan 9, 2007

These are so easy to make and are so good for you! Lentil sprouts contain Vitamins: A, B1, B2, B3, B5, B6, B12, B15, B17, C, K, choline, folic acid, inositol, PABA Minerals: boron, calcium, chlorine, copper, iron, magnesium, molybdenum, phosphorus, potassium, selenium, sodium, sulphur, zinc The amounts are loosely given. I love them over salads, but are good snacks on their own. Cook time is sprouting time.

1 cup (change servings and units)

Ingredients

1/2 cup lentils (I use brown lentils)
2 cups water

Directions

1
Place lentils in a quart jar and cover with 2 cups water .
2
Cover the top of the jar with cheesecloth(sometimes I use a clean thin washcloth) and secure with a rubber band.
3
Let sit in water overnight(12 hours).
4
The next day drain off water.
5
Rinse and drain once or twice daily and keep out of sunlight.
6
On the third day (some people wait till the 4th) you will have sprouts with about a 1/4-1/2" tail on them. They are ready!
7
Place in glass jar or plastic jar or bag.
8
They shouldn't be too wet. I use the jar that I used to sprout with.
9
Keep in fridge.
10
Use on salads, as a snack, in stir fries, ground up in spreads. When I'm halfway through the jar I start a new one. Enjoy!

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Featured Reviews for This Recipe

From: Chef Edlear

On Jul 7, 2009

What excellent fun! These are much cheaper for me than buying sprouts from the produce company, much fresher and with less packaging to deal with. I used to think that I didn't want to invest the time and effort to sprout my own. How foolish of me. These don't take much effort at all. I've been making a batch of these a week for awhile now, we use ALOT of sprouts. They seem to stay crispy and "bright" for a good 10 days. Thanks for the nudge, Sharon.

1 person found this review helpful

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From: Chef #574884

On Nov 24, 2008

1 person found this review helpful

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From: White Rose Child

On Jun 6, 2007

Worked like a charm! Thanks so much for prompting me to FINALLY try sprouting at home! One thing: this makes waaayyy more than a cup, I'd say more like 2 cups.

4 people found this review helpful

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From: Impera_Magna

On Feb 3, 2007

Sprouting your own lentils couldn't be easier. I used a quart mason jar with a round mesh screen that I use to do my own alfalfa sprouts and it worked like a charm. I topped a salad with them one day to take for lunch and yesterday I used them in a pita with some turkey and cheese. Definitely added a new dimension to both. Plus it's such fun to watch 'em grow too!

4 people found this review helpful

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