The United Nations has declared 2016 the International Year of Pulses. So eat some pulses: lentils, chickpeas, beans and peas.
Like these lentil sprouts. Toss them in a salad. Sandwich them with cream cheese. Scramble them in eggs. Make a lentil burger. Lentils are quite good for you, but they're a whole different kind of good once they're sprouted.
If you start these lentils on December 27 you'll have a fresh batch of lentil sprouts for January 1. So kick off the New Year with some healthy greens. In solidarity with the world.
Start with a big pickle jar or something similar. Add 1/4 cup brown lentils. Ordinary brown lentils from the grocery store or, if you're a Saskatchewan farmer, from the granary.
If you start these lentils on December 27 you'll have a fresh batch of lentil sprouts for January 1. So kick off the New Year with some healthy greens. In solidarity with the world.
Start with a big pickle jar or something similar. Add 1/4 cup brown lentils. Ordinary brown lentils from the grocery store or, if you're a Saskatchewan farmer, from the granary.
Day 1: Soak 1/4 cup brown lentils in water for a couple hours. Drain. Give the jar and good shake and lay it in a sunny window.
Day 2, 3, 4, 5: Sprouts are rinsed and drained once or twice a day. You can cover the jar with muslin to drain the water or just use a strainer.
Day 4: Sprouts are looking good.
Day 6: Eat!
1 comment:
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