Go Back
–+ servings

Sprouted Legumes

5 from 1 vote
Elevate your meals with the nutty, fresh flavor of sprouted legumes. These tiny powerhouses are packed with nutrients and enzymes that enhance both taste and health benefits. Sprouting legumes like lentils, chickpeas or mung beans adds a crisp texture and makes them easier to digest. Perfect for salads, soups or snacks, they're a versatile ingredient that brings a burst of freshness to any dish.
Print Recipe Pin Recipe
Prep Time20 minutes
+ Sprouting 3 days
Total Time20 minutes
Servings250 g sprouts

Ingredients 
 

  • 100 g dried legumes (see note above for which ones you can use)

Instructions 

  1. 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.
  2. 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.
  3. 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.
  4. 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.