Legumes such as lentils are an excellent source of many nutrients, but they also contain phytate, oxalate, insoluble fibre, polyphenols and other compounds known to limit the absorption of minerals (e.g. zinc, iron and calcium). Sprouting legumes helps counteract these negative effects. The traditional practice of soaking and germinating foods has been used for centuries, but has fallen out of favour in our time-strapped, industrialized society. Growing scientific knowledge of how sprouting reduces nutrient inhibition and increases the bioavailability of specific nutrients has lead to a recent resurgence of this ancient practice. Sprouted legumes also cook in about half the time.
Sprouted, Organic Green Lentils
Soak in lukewarm water for 20 minutes. Rinse and cook in 3 parts boiling water to 1 part lentils for 30 minutes or until desired consistency is reached.