Lentil sprouts are highly nutritious, containing iron, folate, vitamin C, calcium, potassium, and dietary fiber. They can be eaten raw or cooked and are easy to grow at home. They are a good source of protein and can be added to salads, sandwiches, soups, and casseroles.
Lentil sprouts are the sprouted shoots of the lentil bean. Sprouted lentils, like many types of sprouts, are packed with nutrients and boast high levels of iron, folate, and vitamin C with good amounts of calcium, potassium, and dietary fiber. The sprouts are generally eaten raw in salads or lightly sautéed; they have a lively, peppery flavour.
A member of the pea, or legume, family, lentils are native to the Near East and have been grown as a staple food for thousands of years. Eaten around the world in soups, stews and rice, lentil beans contain large amounts of protein but lack some essential amino acids. Lentil beans are therefore best eaten cooked with cereal grains to provide a well-rounded protein supplement. Lentil sprouts, however, contain essential amino acids and are edible raw or cooked. Sprouts also contain antioxidants and phytochemicals that have been shown to reduce the chances of some forms of cancer.
Sprouted lentils can be available at various grocery stores or health food stores in the produce section where other vegetable sprouts are found. Lentil sprouts are highly perishable, losing nutritional value within days of storage. Refrigerated store-bought lentil sprouts typically keep for 3 to 5 days in a sealed plastic bag. Many consumers find that growing lentil sprouts in a small pot in the kitchen ensures fresh sprouts at the peak of their nutritional value. Lentil sprouts are easily grown at home, sprouting in about 6-7 days when placed in a shallow dish with moistened potting soil. Sprouts are tender, succulent plants and require frequent watering and protection from the hot sun so the tender plants don’t dry out. Wilted shoots can be revived with a sprinkle in ice cold water.
Lentil sprouts are usually eaten raw and added to salads and sandwiches. Before eating the sprouts, cooks wash them thoroughly to remove any debris or pathogens from the growing medium. Cooking with lentil spouts is easy and is a suitable method for using older sprouts that are too tough for salads. Lentil sprouts can be sautéed in olive oil and added to a vegetable, soup or casserole recipe. Sprouts provide a protein punch in veggie smoothies or health drinks. Cooks also capitalize on the colorful variety of lentils for their recipes, adding red, brown, yellow, green and speckled sprouts to their dishes.
Protect your devices with Threat Protection by NordVPN
