Sprouted French Lentil Salad
Sprouting is a natural, no-heat way of preparing food that helps the stomach digest it better. When beans and lentils are sprouted, their enzymes are activated and made more available to the gut for easier digestion. The warm weather months are a nice time to eat sprouts because this is when our bodies crave more raw food. Every legume takes a different amount of time to sprout, with the larger ones such as chickpeas taking the longest.
Sprouted French Lentil Salad
Sprouting is a natural, no-heat way of preparing food that helps the stomach digest it better. When beans and lentils are sprouted, their enzymes are activated and made more available to the gut for easier digestion. The warm weather months are a nice time to eat sprouts because this is when our bodies crave more raw food. Every legume takes a different amount of time to sprout, with the larger ones such as chickpeas taking the longest.
Cooking Instructions
- 1
To sprout lentils, rinse the lentils in a fine mesh strainer, picking out any small stones.
- 2
Drain lentils and then put them in a mason jar and cover with cheesecloth and a rubber band
- 3
Set the mason jar on its side in a cool dark place in the kitchen. Rinse lentils a couple of times per day to prevent any mold or bacteria from forming.
- 4
The lentils will take two to three days to sprout. The sprout should be at least 1/4 inch long.
- 5
When they’re ready to eat, whisk the remaining ingredients in a small bowl.
- 6
Pour over the lentils.
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