At last, dear readers, I have gotten around to writing up this post about lentil sprouts, after blogging about it here and here. (Here too.) It costs literally pennies to grow these sprouts, and they’re uber healthy. (Healthy is important, given all the delicious, calorie-laden yumminess available around the holidays!)
Light, and crunchy, like little bites of summer freshness, these sprouts add healthiness to your salads and sandwiches. Or maybe sprinkle on top of some soup? Yes, I think that’s perfect! A bunch of fresh sprouts on top of a bowl of steaming soup, served with my favourite bread recipe. Wouldn’t that hit the spot right now?
How to make them? Rinse them in water. Bam, done!
Ok, so it’s sliiiiightly more involved than that, but only slightly. I kid you not! I present:
HOW TO GROW LENTIL SPROUTS
(or pea sprouts or alfalfa sprouts or any other sort of sprouty goodness)
- 1/8 c. of dried lentils (now you see why I say it costs pennies!)
- mason jar with lid
Place dried lentils in mason jar. Stretch cheesecloth over top and fasten in place with the canning jar ring (or an elastic). Add water until covered by an inch of water. Soak for 12 hours. Empty jar of water by turning upside down and draining water through cheesecloth. Turn right side up and leave for 12 hours. Then rinse (not soak) in water, drain water (immediately) again, and repeat rinsing and draining immediately every 12 hours or so. In a day you’ll see sprouts starting, and in 3-5 days, your sprouts will be ready to nom-nom-nom on! When you want them to stop growing, put the canning lid on them, and store in the fridge. They’ll keep for several days.
This is a great project to do with kids, as they can see the sprouts growing with each watering. It really is super-easy!
Be warned though, a tiny bit of dried lentils will produce a lot of sprouts! I learned this the first time I made some. I made a huge mason jar full, and after eating them with every meal for several days, I conceded sprouty fatigue, and gave the rest of the jar to a colleague.
All this said…I must add a caveat emptor: if you grow your own sprouts and it is theoretically possible that they could grow bacteria. To quote the www.foodsafety.gov website, “Like any fresh produce that is consumed raw or lightly cooked, sprouts carry a risk of foodborne illness. Unlike other fresh produce, seeds and beans need warm and humid conditions to sprout and grow. These conditions are also ideal for the growth of bacteria, including Salmonella, Listeria, and E. coli.” So, be informed, and make your own judgement call. I’ve never gotten sick eating homegrown sprouts, and no one I know has gotten ill eating sprouts (homegrown or otherwise), but if you grow them and they look odd, toss them and try again. Better safe than sick, amirite?
With that said, I totally suggest growing your own sprouts! Hey, you get to grow your own nutrients, and look all cool doing it (at least, I think it’s cool!) If you grow them, take a photo and tag me on my facebook page! I’d love to see the fruits (vegetables, actually) of your labour!
Next Post: Peppermint Patties! Three ingredients, 3 minutes, 30 patties. Dip them in chocolate? Eat as is? Your choice!
Linking up at Meal Plan Monday!