Sprouted PNW Co-op Lentils

Sprouted PNW Co-op Lentils
Created By: Chef Robin Leventhal, Crave Food
Use: Sunrise Red Lentils, Caviar Black Lentils, Madeline French Green Lentils, Pardina Brown Lentils, Shasta Yellow Lentils
Yields: 1/2 cup-1 cup lentil sprouts
Vegan

Sprouted PNW Co-op Lentils
Recipe and photo courtesy of Chef Robin Leventhal, Crave Food and Crave Clay

Sprouting is fun and easy. It’s addicting and a great activity to do with children, as it’s such a quick process. Uses for sprouts are limitless. Anywhere you want a fresh crunch, a sprout will serve you well.

Ingredients:
1 Tablespoon dried PNW Co-op lentils, rinsed and sorted.
Note: Any whole lentil will sprout. Pardina brown lentils sprout the fastest. Varieties to try: Pardina brown, Caviar black, Madeline French green, Sunrise red or Shasta yellow. 

Instructions:
Start sprouting 4 days before you want them. Refrigerate after you get them to the desired length.

Use a commercial sprouter or make your own with a Ball jar and cloth, or a screen in place of a lid for air flow.

1 Tablespoon of raw lentils will make ½-1 cup of sprouts, depending on how fresh your lentils are and how long you let them grow. Always use the freshest legumes you have. 

Soak the lentils in warm water for a few hours to activate sprouting. A general rule of sprouting: the harder the hull, the longer they should soak. For example, sunflower sprouts start with an overnight soaking, lentils do fine with a few hours.

Rinse your sprouts 2 times a day and keep them in a dark place at room temperature on a counter, not in a cabinet or drawer where there isn’t much air flow.

Note:
1 Tablespoon of raw lentils will make ½-1 cup of sprouts, depending on how fresh your lentils are and how long you let them grow. Always use the freshest legumes you have. 

Serving recommendation: Serve atop Chef Robin's Sprouted Lentil & Zucchini "Noodles" Salad

Chef Robin Leventhal showcased this recipe on our Cooking Demo Stage at the 2016 National Lentil Festival. Watch a video of her cooking demo here.

To learn more about Chef Robin Leventhal, please visit Crave Food and Crave Clay.