Sprouting is easy and the results are fabulous. Sprouts
are a healthy and tasty addition to any numbers of recipes. From breads to
salads to patties to soups to you name it. The equipment is minimal and you
probably already have everything sitting in your cupboards. The process is
simple and, with the exception of a twice-a-day rinse, the beans/legumes/seeds
pretty much sprout themselves.
My set up was simple. A quart-sized mason jar, a rubber band, a piece of cheese cloth, a colander and a plate.
I chose lentils for my first sprouting experience but I could have
chosen beans, seeds, even grains. I had no final recipe in mind, I just wanted
to try sprouting something. I started small with a 1/2 cup of dried brown
lentils. This would yield about 3 cups of sprouts. My set up was simple. A quart-sized mason jar, a rubber band, a piece of cheese cloth, a colander and a plate.
To start, soak the 1/2 cup of lentils in 2 cups of water
overnight. Just let them sit. I covered the jar to keep out dust. The next day
I drained, rinsed, and drained the lentils, covered the jar with cheesecloth
and fastened the cloth with a rubber band. Two layers of cheesecloth were
plenty. I tipped the jar on an angle inside the colander and set the colander
on a plate. I set this whole operation way back on the kitchen counter under
the cupboards. It's dark back there (they don't like light) and it was out of
the way.
Twice a day I removed the cheesecloth, rinsed the
lentils, re-attached the cheesecloth and drained out as much water as I could
before placing the jar back in the colander. Again, the jar is placed on an
angle not just completely upside down in the colander. You don't want the
lentils all bunched up on themselves. Let them line the side of the jar, give
them a little space. Sometimes I would give the jar a tumble if I happened to
be walking by the jar.
In a couple of days the lentils sprouted. In 3-4 days there was obvious sproutage (my own word). You can eat the lentils the moment they sprout but I wanted at least a half inch of sprout to crunch on. You can also let them grow really long if you like.
The sprouts in the photo above were tender yet crunchy.
They have an obvious sprout taste and crunchiness but a really delicate and
subtle lentil taste too. Keep this in mind when using them as the centerpiece
in a recipe. For example, I used these to make a lentil sprout salad (recipe to
follow in a couple of days). You can also cook them into dishes. But the full
benefit of the sprouts comes from eating them fresh and uncooked.
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