Sprouting legumes is a new venture for me. The nutritional value of beans and lentils increases exponentially when sprouted. Digestion is easier and salads will taste better with sprouted legumes. Lentils begin to sprout on the second day and really come alive in three days. If you prefer long tails, keep the sprouting process going a few days longer. Refrigeration halts the sprouting process. Sprouted lentils keep in the fridge for two weeks, so don’t sprout more lentils than you are able to eat within that time period. To avoid bacterial contamination, cleanliness is essential when sprouting beans and legumes.
• Place the lentils in a jar and cover with water.
• Cover the jar and keep out of sunlight.
• Next day drain off the soaking water and rinse the lentils.
• Tie a square of muslin or cheesecloth over the jar or secure it with an elastic.
• Place the muslin covered jar in a container at a 45-degree angle, so the water can drain out through the muslin. At this point, you do not want the lentils to stand in water.
• Run cold water through the muslin and rinse the lentils, shaking the jar.
• After rinsing drain out the water and put the jar back in the container at a 45-degree angle.
• Repeat the procedure twice daily for three days or until the sprouts are at a desired length.
• Rinse the spouts and drain them well in a colander.
• Place the sprouts in a clean container with a well fitting lid.
• Place in the fridge. The sprouts should last for about two weeks.