Scleroderma

By Elspeth Duncan

As with any sproutable grain, the nutritional value of Lentils soars during the sprouting process, and because you can eat sprouts raw, you retain all of that incredible nutritional value when preparing meals. Lentils are a fantastic source of B vitamins, calcium, magnesium, zinc and much more.

Method:
Soak a cup of whole lentils overnight (6 - 12 hours) in a bowl of pure/filtered water.
The next day, pour the water off and rinse the lentils in a large sieve or colander
Spread the lentils onto a flat tray or large bowl*, ensuring that they are not piled on top of each other. They must receive enough air in order to sprout.
Keep the bowl or tray covered with a light towel or napkin.
Rinse your lentils at least once a day (it's like watering a plant) and return them to their tray or bowl, ensuring that as much of the water as possible is drained off (extra moisture could cause growth of fungus on your lentils)
By day two you should see little white shoots emerging from your lentils.
Keep rinsing and draining for 3 - 4 days as your sprouts grow.
You can eat your lentil sprouts at any stage of their journey (short or long sprouts).
Rinse at final stage and drain the water properly.

* Some people also use jars or special sprouting kits for sprouting.

Your lentil sprouts are packed with protein, vitamins and minerals. Best eaten raw (the entire sprout is eaten - roots, shoots and leaves). Can be eaten on their own as a snack, mixed in salads, added to sandwiches. Store them in the fridge in an air tight jar or zip lock bag for approximately one week to ensure freshness as you consume. Try not to keep them for too long, as they may get rancid.