Sprouted Legumes
Sprouting legumes is the easiest way to appreciate that they are in fact dormant seeds ready to burst into life. All it takes is a little care and attention and each legume is underway to essentially grow into its own plant. But sprouting has more benefits than a general appreciation for nature.
Ingredients
- 100 g dried legumes (see note above for which ones you can use)
Instructions
- Tip the legumes into a mason jar large enough for them to quadruple (I used a 1l Kilner jar), then add roughly 500 ml water. Cover the jar with a cheesecloth and leave the lentils to soak overnight.
- The next day, drain the legumes and return them to the jar. Cover it again with the cheesecloth and place the jar upside down in a bowl at an angle to let the moisture drain while allowing air circulation. Leave for another 12 hours.
- Tip the lentils into a sieve and rinse thoroughly. Then return them to the jar, cover again with the cloth and leave for another 12 hours. Repeat this twice a day (or every 12 hours) for 2-3 days until long sprouts have formed.
- Transfer the sprouts to a kitchen towel and dab them as dry as possible. Then use immediately or keep for up to 7 days in an airtight container in the fridge. Use in salads, stir-fries and soups or on sandwiches.