These sprouts are so good and so easy! I have used more traditional sprouting methods and agree that it's just too much to keep up with. Thanks for sharing this sprouting method. Also, this was my first experience with sprouted lentils, so more thanks for that! The salad was also quite tasty, and I appreciate that the recipe is a template that includes several options for each component. I'll start sprouting some black lentils tonight to see how they compare.
Lol you and I are on the same wavelength these last two weeks - first tempeh, then sprouts! The salad looks so refreshing. I’ve been wanting to read this book, thank you for the reminder!
I had only eaten them raw, but I think I prefer this quick blanch -- it softens the texture a little. How do you typically use sprouted beans, larger ones, after sprouting?
I sprout mostly grains to add to my sourdough, but I've sprouted lentils & mungbeans before to add as salad toppers. I just eat them raw. I love the blanching idea, though. I'll definitely will try this with adzuki beans next. I sprout in pint jars with sprouting lids in my bread proofer. 😏Turned up to 80F will spead the sprouting up. I have no patience 🤪so I came up with this shortcut. I actually sprouted green bean seeds before planting that way too. You should sprout some rye berries (they turn almost sweet) and add them to your next bread!!
This is a good question, because it's not always labeled clearly! Split ones essentially have their outer coatings (the husks) removed, so that the two inner parts of the lentil are released. Red lentils, split green peas -- they're smaller and usually cook to a more mushy consistency. The whole lentils have a round shape. I hope this makes sense!
These sprouts are so good and so easy! I have used more traditional sprouting methods and agree that it's just too much to keep up with. Thanks for sharing this sprouting method. Also, this was my first experience with sprouted lentils, so more thanks for that! The salad was also quite tasty, and I appreciate that the recipe is a template that includes several options for each component. I'll start sprouting some black lentils tonight to see how they compare.
Glad to hear, Bonnie!
So so good. Thank you for the recipe!
Fabulous recipe! I love the versatility. Thank you!
Lol you and I are on the same wavelength these last two weeks - first tempeh, then sprouts! The salad looks so refreshing. I’ve been wanting to read this book, thank you for the reminder!
There is obviously something about springtime, sprouts, and tempeh! Sapna's book is so great - I hope you enjoy it.
Fun read Lukas!
I’ve sprouted lentils and beans for years but weirdly almost always still use them in a “cooked” dish.
I’ve rarely eaten them raw but plan to now. Thank you for the post!!
Believe it or not, I use them in the same recipes, usually soups. I’ve done most with lentils but also black beans, etc.
I had only eaten them raw, but I think I prefer this quick blanch -- it softens the texture a little. How do you typically use sprouted beans, larger ones, after sprouting?
I used to sprout but they’d get gummy. Eew. Thanks for this method, and the reminder. I shall be sprouting again!
Bless that hardworking sieve!
I sprout mostly grains to add to my sourdough, but I've sprouted lentils & mungbeans before to add as salad toppers. I just eat them raw. I love the blanching idea, though. I'll definitely will try this with adzuki beans next. I sprout in pint jars with sprouting lids in my bread proofer. 😏Turned up to 80F will spead the sprouting up. I have no patience 🤪so I came up with this shortcut. I actually sprouted green bean seeds before planting that way too. You should sprout some rye berries (they turn almost sweet) and add them to your next bread!!
Hi Lucas! How can I make sure my lentils aren’t the split type?? Do they look different?
This is a good question, because it's not always labeled clearly! Split ones essentially have their outer coatings (the husks) removed, so that the two inner parts of the lentil are released. Red lentils, split green peas -- they're smaller and usually cook to a more mushy consistency. The whole lentils have a round shape. I hope this makes sense!