Sprouted Lentils

Last week, I tried something new, sprouted lentils. Just like the green onions, my kids were delighted to see how fast these grew! (Eight times their original size.) Sprouted lentils can be eaten raw or cooked; and, they are incredibly frugal. The one pint jar above only cost about 8 cents. They are crunchy and tasted like fresh peas.  We ate them as a salad with chopped carrots, sliced green onions, and tossed in a lite vinaigrette. However, my kids preferred them plain, eaten with their hands. (I will probably not serve them in a salad like this again.)

Next time, I will allow my lentils to sprout an additional day. I will also use a colander to hold my lentils instead of the canning jar. This way I can rinse them more easily and sprout more at a time. Finally, I think that instead of using them as the main ingredient for a salad, I will serve them as a topping for a lettuce salad or as part of a filling for a sandwich wrap. If you have additional recipes for sprouted lentils, I would love for you to share them in the comments below!

Sprouted Lentils

¼ cup dry lentils

A one pint canning jar with mesh lid or cheese cloth

Water

On day one, pour lentils into jar and fill with water. Cover with mesh lid or with cheese cloth held on with band.  Soak overnight.  On day two, drain the water, and prop jar up on its side to continue draining. On day three, rinse the lentils by filling the jar with water and immediately draining it out. Again, prop the jar on its side to continue draining. Rinse and drain again on days four, and five. On day five, the lentils will look like mine, pictured above, and are ready to eat. Sprouted lentils can be stored in the refrigerated for several days for future use.

This post has been linked to Try New Adventures Thursday!