My experiments with sprouting legumes

Re:My experiments with sprouting legumes by user568439 on Monday June 21, 2021 @03:05PM (#27582815)

What I do with lentils is just leave them with water during one night, not too much water so they "drink" it all. Once they sprout I cook them in a pan with a little of extra virgin olive oil. Finally I add salt and the result is a very crunchy and healthy snack that everybody likes. Sprouts with Mediterranean touch

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Re:My experiments with sprouting legumes by zwieback on Monday June 21, 2021 @03:10PM (#27582908)

Any lentils from the supermarket or do they have to be somehow untreated to sprout?

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Re:My experiments with sprouting legumes by brudgers on Monday June 21, 2021 @09:02PM (#27586742)

I have been sprouting lentils for two years. I just by GV brand from Walmart for less than a dollar per pound bag.

Started when I was clearing the pantry before moving to the west coast. The sprouting lids I think might date to the 1970’s and fit a mason jar.

I soak them about 24 hours, only because I will start them when I see I am low at breakfast and drain them the next day.

I let them sprout on the counter. Three or four days later they are done.

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Re:My experiments with sprouting legumes by craigbaker on Monday June 21, 2021 @03:22PM (#27583105)

All the lentils from the supermarket that I've tried (and all legumes for that matter) have successfully sprouted: brown, pardina, black (beluga), and red. They're also good raw when sprouted, but not pardina, which I found ended up with occasional super-hard ones that hurt my teeth.

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Re:My experiments with sprouting legumes by uxamanda on Monday June 21, 2021 @03:19PM (#27583059)

Make sure they still have their hull, but other than that normal grocery store lentils will sprout.

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Re:My experiments with sprouting legumes by upgrademyfood on Monday June 21, 2021 @05:01PM (#27584430)

Great idea!!

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