Nutritious sprouted lentils have a fresh pea-like flavor and subtle crunch that’s great in sandwiches and salads like theSweet Corn and Sprouted Lentil Salad. Some supermarkets carry sprouted lentils (look for them near the other sprouts), but sprouting your own lentils is fun. It takes a few days for the sprouts to arrive (the colder the room is, the longer it will take, but they shouldn’t be stored in a room warmer than 72ºF or in direct sunlight), but the work is mostly hands off. Here’s what to do:
For 2 cups of sprouted lentils, combine 1 cup brown lentils and 3 cups cold water in a 1-quart jar (or similar container).
Give the lentils a stir, cover the jar with cheesecloth using the jar ring or rubber bands to secure it, and soak at room temperature for 12 hours.
Drain the water off the lentils through the cheesecloth, and let the drained lentils sit at room temperature, rinsing and draining well 2 to 3 times a day until they have sprouts that are about 1/8 to 1/4 inch long, 2 to 3 days from the start.
Rinse with cold water, spread out on a paper towel, and pat dry. If you’re not planning to use them right away, transfer them to a sealed container, and keep refrigerated for up to a week.
This quick take on eggs Benedict eschews Hollandaise sauce and ham in favor of tangy beurre blanc and fresh asparagus. It takes slightly more than 10 minutes, but it looks…
Comments
Leave a Comment
Comments