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How and Why to Sprout Lentils

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So, I sprouted some lentils this week. I did not let mine grow as long as the ones in the picture above, as I have read that sprouted just a bit tastes sweeter then letting them get long.

Why sprout lentils at all? Well, because it greatly reduces the phytic acid content of the lentils. In a nutshell, phytic acid keeps your body from absorbing the minerals in your food and will actually chelate them out of your body. Mineral deficiency= not a good thing.

Sprouting lentils also causes them to gain a few amino acids, which is important for nutrition. And, since sprouting lentils and making lentil soup with them, I have found that they taste just as good or better than they do when they are not sprouted. That is a real plus for me, because I am not a big fan of the taste or texture of lentils after they have been soaked. Sprouted lentils have superior nutrition, and taste (in my opinion).

How to sprout lentils:

  1. Get a mason jar, lentils, and cheese cloth.
  2. Put @ 2 cups of lentils in jar.
  3. Fill with water, and let soak overnight.(@ 12 hours)
  4. Drain water after soaking, rinse lentils thoroughly and put cheesecloth on top of jar.
  5. I put the jar upside down on a strainer with the cheesecloth in place to make sure all of the water drained away properly.
  6. Let lentils sit for 12 hours.
  7. Rinse and drain every 12 hours until lentils sprout as much as you want them to.
  8. Once sprouted, rinse and cook right away- or keep in fridge for up to a week.
Until next time.... God bless!

Source for some of the nutritional information: Wikipedia

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