Sprout lentils for fresh greens
At the bare minimum, a jar, a bit of cloth and a bag of lentils. That's it.
Sprouting turns dry lentils, mung beans or wheat into fresh, crunchy greens in 3 days. You need no soil and no sunlight, just a jar and water. It's one of the few ways to get fresh food from a stored pantry.
YOU'LL NEED
- A mason jar
- A sprouting lid or cheesecloth and a rubber band
- Lentils, mung beans or other sprouting seeds
- Clean water
Instructions
- Measure. 2 tbsp of seeds makes a full jar of sprouts.
- Soak overnight. Cover with cool water and soak 8–12 hours.
- Drain and tilt. Drain well and lean the jar upside down at an angle so air flows and water runs out.
- Rinse twice a day. Rinse and drain morning and night. Use water you'd drink.
- Harvest day 2–4. Eat them when the tails are 1–2 cm long. Refrigerate, or eat within a day if you have no fridge.
TIPS
- A sour smell or slime means toss it and sterilise the jar.
- People with weak immune systems should cook sprouts first.
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