sprouting lentils

In honor of Lent season, here is a brief history of lentils:

Lentils, one of the first crops cultivated by man, have been a food source for over 8000 years. Through much of that time they have been considered the food of the poor people. In ancient Greece the wealthy would never think of serving lentils to their guests or themselves. One exception was Hippocrates, the father of medicine, who prescribed lentils for his patients with liver ailments.

Lentils gained more respect in Eighteenth Century France under the reign of Louis XV, whose wife Marie made them fashionable at the king's court. They were named "lentils of the queen."

Even into the Nineteenth Century they were called "the poor man's meat." The only time of year they found acceptance was during Lent as a substitute for those people who could not afford fish.

There are many ways to enjoy lentils but I am new to them so I decided to sprout them for the first time. They are yummy as a snack or sprinkled over a salad :)

Directions:

1. Fill up a glass mason jar with raw lentils about 1/3 of the way. Fill the rest of the jar with water and soak overnight. (you can find bags of dry lentils almost anywhere. I got mine at Whole Foods for under $3. Leave lid open for oxygen.

2. Rinse your lentils in a colander under water and put back in the Mason jar (do not fill with water this time). Rinse the lentils twice daily to make sure they don't get slimy. Repeat this for 3 days. Leave the lid open a bit for oxygen on these days too.

3. You will see your lentils sprout a little tail :). When this is done--they are ready for eating! Enjoy!

Lentils, raw (Dry Weight) Nutritional value per 100 g (3.5 oz)
Energy 1,477 kJ (353 kcal)
Carbohydrates 60 g
Sugars 2 g
Dietary fiber 31 g
Fat 1 g
Protein 26 g
Thiamine (Vit. B1) 0.87 mg (67%)
Iron 7.5 mg (60%)
Percentages are relative to US recommendations for adults.
Source: USDA Nutrient database
Lentils contain high levels of proteins, including the essential amino acids isoleucine and lysine, and are an essential source of inexpensive protein in many parts of the world for those who adhere to a vegetarian diet or cannot afford meat.[2] Lentils are deficient in two essential amino acids, methionine and cystine.[3] However, sprouted lentils contain sufficient levels of all essential amino acids, including methionine and cystine.[4]

Apart from a high level of proteins, lentils also contain dietary fiber, folate, vitamin B1, and minerals. Red (or pink) lentils contain a lower concentration of fiber than green lentils (11% rather than 31%).[5] Health magazine has selected lentils as one of the five healthiest foods.[6] Lentils are often mixed with grains, such as rice, which results in a complete protein dish.