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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:
- Get a mason jar, lentils, and cheese cloth.
- Put @ 2 cups of lentils in jar.
- Fill with water, and let soak overnight.(@ 12 hours)
- Drain water after soaking, rinse lentils thoroughly and put cheesecloth on top of jar.
- I put the jar upside down on a strainer with the cheesecloth in place to make sure all of the water drained away properly.
- Let lentils sit for 12 hours.
- Rinse and drain every 12 hours until lentils sprout as much as you want them to.
- Once sprouted, rinse and cook right away- or keep in fridge for up to a week.
Source for some of the nutritional information: Wikipedia
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