- 1 Cup 365 (Whole Foods Markets) Dried Lentils (these sprout everytime!) Note that lentils will double or even triple in size once reconstituted in water and expand again as they sprout.
- 1 Cup match stick or grated carrots - cut into fork-friendly lengths
- 1 Cup fresh red bell pepper, chopped
- 1/4 Cup fresh red onion or scallion, chopped
- 1/2 fresh lemon, juiced
- 2 Tablespoons flax oil or olive oil
- Himalaya (pink) sea salt to taste
- 2 Tablespoons Avocado oil *OR* Olive Oil *OR* Grape Seed Oil
- 2 Tablespoons Bragg's Liquid Amino's
- Wash lentils very well so they ‘sink’ when soaked. Use a veggie wash if needed.
- Place prepped lentils into a large bowl and cover with water at least 2” more than the lentils. All lentils MUST sink and be covered with water. No lentils should float or they will not soften! (dental alert...lentils that are not properly soaked will not sprout and remain hard!)
- Soak lentils for 8 hours or overnight.
- Rinse well and drain in colander.
- Place lentils/colander inside large bowl, cover with plate and let stand on counter top. This provides a warm, moist environment for sprouting and catches any water drips. Rinse lentils every eight hours, allow to drain, replace in bowl, cover.
- Allow lentils to sprout up to 2 days or to desired amount of sprouting and then refrigerate. I find the lentils are tender and more flavorful when they just being to sprout..so watch for the little 'tail' on the seed. Then give them a try to see if they suit you taste. They will continue to sprout in the fridge but at a slower rate. You may also find they sprout more quickly in summer months. Be sure to monitor this process and whisk them into the fridge before they become 'too sprouted'.
- Add ‘dressing' (or eat 'as is'!) and additional spices; veggies. Chill; EAT!
- Check out the pictures below to see how I sprout lentils using a collander, a bowl and a plate. The keys to success are to soak all the lentils properly per the above directions, then draining them and transferring to a colander for sprouting. I have a colander that fits into a large stainless steel mixing bowl and then I cover the bowl with a plate. Next keep them moist and at room temp while they sprout. Sprouting varies by time of year... and how warm the sprouting location is. For best success, check lentils every few hours during the sprouting process and transfer to the fridge when they sprout and tender and soft.
Easy Sprouted-Lentil Salad Recipe – Lentil Sprouting How-To. . .
The picture below shows lentils while in sprouting mode. They have already been soaked. After the soaking step, transfer the lentils to a colander; rinse them well and allow to drain. To create a warm, moist sprouting environment, I place the colander and lentils inside a large stainless steel mixing bowl and cover it with a plate. This allows air to circulate around the lentils but they aren’t standing in any water either. (see the pic below) Note that sprouting time varies by the temperature of your home. Summertime typically goes faster. So keep an eye on them and keep them moist while sprouting. If you need to rinse them, simply remove the colander from the bowl, rinse, drain and return to the bowl and cover with the plate. Then check back in a few more hours. Be sure to check lentils from the bottom of the colander as they seem to sprout there first. You may need to gently shake the colander to ‘shuffle’ the lentils and get a look at how the sprouting is going below the surface level.
I actually think the lentils in the picture below are sprouted beyond their ideal sprouting stage. But I wanted the ‘root’ to be really easy to see for this blog. My preference is to move lentils to the fridge just as the root is plainly visible and they are tender to nosh on.
Here are my ready-to-eat lentils in the refrigerator storage container and about to be ‘dressed’ with a simple dressing of flax oil, Himalaya (pink) sea salt and fresh lemon juice. Sometimes I will dress part of the lentils and store ‘undressed’ lentils for later in the fridge. They seem to stay fresher without dressing. Always refrigerate the lentils when they start to sprout. It slows down the sporting process so they stay tender and tasty longer. For best flavor, allow the ‘dressed’ lentil to marinade for a few hours before serving chilled.
Here’s a pic of some black lentils. After getting questions about trying other lentils, I decide to try black lentils next. They worked fine. I did find the black lentils have a more earthy taste and could also be an option for adding a new color to the plate. Here’s a pic of my black lentil salad with carrots, parsley and red onion added for color. Choose from a ‘dressing option’ above. I followed the exact same sprouting process as above.