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

Lentil Soup

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I have enjoyed a good bowl of lentil soup for years. Progressive does indeed make a pretty good bowl of lentil soup, but there is nothing like home made when it is done right. Not only is home made lentil soup free from msg, but it also turns out the same every time. (Also, most canned food has yucky BPA, which is very unhealthy!) What originally spurred me on to make my own is the fact that some of the cans of soups just didn't taste right, and I never knew which batch I was getting until I got home. So, to make a long story short, I can now make a huge pot of lentil soup that is much tastier than store bought, and much less expensive. If you can't eat it all, just freeze half to have a quick meal another day.

Without further ado.... here is the recipe! :o)

Here is what you will need:

• 1 teaspoon of crushed garlic
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• 1/2 teaspoon parsley
• 1/2 teaspoon cumin
• 1/2 teaspoon curry powder
• 1 chopped yellow onion
• 2-3 chopped carrots
• 1 bag of spinach
• 1 bag of lentils
• 1/2 teaspoon of salt
• large can of tomato sauce
• 2 tablespoons of molasses
• 2 tablespoons olive or coconut oil

1. First rinse your lentils well.
2. Then fill your old trusty crockpot 3/4 full of water. Add lentils.
3. Then add garlic, onions, and carrots. Next add all of your spices, olive oil, and salt.
4. Finally put in at least 3/4 of the bag of spinach. Put the top on the crockpot, set it for slow cooking for 8 eight hours.
5. When the cooking is complete, add the can of tomato sauce and molasses.
6. Stir well and serve. :o) 

It's yummy!

I am so glad that you stopped by Yummy Vegetarian Delights! Feel free to explore the rest of the site, and please leave a comment below!! :)

God bless!
~ Angel

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