Lentil sprouts are nutrients mine. They contains numerous minerals: iron, zinc, magnesium, calcium, phosphorus, potassium… and also vitamins, mainly C and B. According to some recent studies sprouting increases protein value and decreases anti-nutrients factors. It actually seems like this technique transforms our food in super food.
However, I will recommend to be cautious. Sprouts are prone to contamination by e-coli or salmonella. That’s why it is better to make it yourself, to make sure you keep the things clean during the whole process.That’s why, I will highly suggest to pregnant women, children, elders and weak person to not eat it.
But don’t worry, if you make it yourself, there is almost no chance to get food poisoning. At least if you make sure to keep the things clean during the whole process! And trust me, it is pretty easy.
Prep Time: 3 days | Conservation time: 5 days refrigerated
Rinse your lentils, remove any stones and dirt and place them in a bowl.
Cover them with water and let them soak overnight
In the morning, Drain and rinse lentils thoroughly and cover them once more with water.
Repeat rinsing and draining twice per day until sprout tails appear. It takes generally about 3 days.
Store sprouts in the refrigerator up to 5 days.
Enjoy them in a salad, a Buddha bowl or as simply as a snack.