Lentil sprouts, like mung beans sprouts and chickpeas sprouts, are also very easy grow. Can be eaten at any stage. Taste at different stages to find which you like best. I like them when the roots are between ¼ – ½ inch long (24 – 36 hours). Like all sprouts they are low fat, high fiber and a good source of protein, vitamins and minerals.
I personally do not eat uncooked lentil sprouts, prefer instead to steam them for 3 – 5 minutes (sprouted lentils cook a lot faster). I always prepare a big batch (2 – 3 cups dry lentil). When the sprouts reach the desired stage, I steam and freeze them for future uses. It is a quick and convenient way to add protein to meatless dishes especially during the busy garden season.
To Steam: Place rinsed lentil sprouts in a pot, add about 1/8 – 1/4 inch of water. Bring to a boil, cover and simmer for 3 – 5 minutes. Cool.
Method 1: Package cooled sprouts into individual meal sized portion. Date, label and freeze.
Method 2: For smaller sized portion, freeze in ice cube trays, once frozen, remove cubes and place in freezer bag or container, date, label and return to freezer.
Method 3: Spread cooled sprouts on a plastic wrap lined rimmed baking sheet, cover with another sheet of plastic wrap and place in freezer. Once frozen remove to a freezer bag or container. Date, label and return to freezer.
I do a combination of Methods 1 and 2.
To Use: Since the lentil sprouts in my freezer are cooked, I will (thawed) add to salad; (thawed or still frozen) add to soups, stews, stir-fry …..
What you will need:
a clean colander
cheese cloth or paper towel
lentils, picked over carefully to get rid of any debris and broken lentils
1. Rinse lentils well in serval changes of water. Place rinsed lentils in a container. Cover with at least 2 inches of warm water. Soak for at least 8 hours or overnight.
2. Line colander with a layer of cheese cloth (prefer) or paper towel, this is to prevent lentils from falling into the holes and clogging them. The holes in my colander are much smaller than the lentils so I did not line it.
3. Drain lentils and spread in colander, cover lentils with a layer of cheese cloth or paper towel. Spray with cool water, drain well. Place colander in a warm spot. Do not place in a closed cabinet where there is no air circulation. I keep mine on the kitchen counter.
4. Rinse lentils with cool water 2 – 3 times daily, drain well after each rinse. Return colander to warm spot. Do not allow cheese cloth or paper towel to dry out between rinses.
Related posts you might be interested in:
Click here for Lentil Sprouts with Pine Nuts Lettuce Wrap
Click here for Lentil Sprouts Soups
Click here for Winter Lentil Sprouts Salad
Copyright © by Norma Chang
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