Guest guest Posted January 11, 2011 Report Share Posted January 11, 2011 We eat lots of lentil sprouts in my house. They are one of my very favorite. We eat them raw mixed with raw fenugreek sprouts (excellent combo we think), with brown rice seasoned with a little soy, sesame oil, sometimes raw garlic, chopped green onions, black pepper, chili flakes or oil, and whatever other pickles or veggies we have in house. Because we vary the pickles and veggies we don't get tired of them with the rice. We generally top it off with a leafy sprout garnish (whatever is in the sprout garden). Guests seem to love this too. My 18 year old niece eats it by the bowlful. Another way we eat them is to combine them with Sproutpeople's Madison Market Mix (peanuts, almonds, sunflower seeds, pumpkin seeds). That mix is either eaten with rice or eaten out of hand--just as is or seasoned with whatever you like. Parrots like that too. I have found that if they are sprouted for several days and are almost developing leaves (or have leaves), they are easy to digest. If I eat them when they have just tiny shoots, they are a little starchy and harder for me to digest. If I do eat them that way, I mix them into very hot rice so that they cook just a bit and then there is no problem. I normally sprout the common greenish-brown lentil, but just got some organic black beluga and french green lentils from the health food store that I am sprouting now. I greatly prefer lentil sprouts to cooked lentils. n  I am interested in how folks here use sprouted lentils. Any suggestions? Thanks. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2011 Report Share Posted January 11, 2011 Thanks. Most helpful. On Tue, Jan 11, 2011 at 10:14 AM, n Rollings, PhD < drmarionrollings@...> wrote: > > > > > We eat lots of lentil sprouts in my house. They are one of my very > favorite. We eat them raw mixed with raw fenugreek sprouts (excellent combo > we think), with brown rice seasoned with a little soy, sesame oil, sometimes > raw garlic, chopped green onions, black pepper, chili flakes or oil, and > whatever other pickles or veggies we have in house. Because we vary the > pickles and veggies we don't get tired of them with the rice. We generally > top it off with a leafy sprout garnish (whatever is in the sprout > garden). Guests seem to love this too. My 18 year old niece eats it by the > bowlful. > Another way we eat them is to combine them with Sproutpeople's Madison > Market Mix (peanuts, almonds, sunflower seeds, pumpkin seeds). That mix is > either eaten with rice or eaten out of hand--just as is or seasoned with > whatever you like. Parrots like that too. > I have found that if they are sprouted for several days and are almost > developing leaves (or have leaves), they are easy to digest. If I eat them > when they have just tiny shoots, they are a little starchy and harder for me > to digest. If I do eat them that way, I mix them into very hot rice so that > they cook just a bit and then there is no problem. > I normally sprout the common greenish-brown lentil, but just got some > organic black beluga and french green lentils from the health food store > that I am sprouting now. > I greatly prefer lentil sprouts to cooked lentils. n > > > > > I am interested in how folks here use sprouted lentils. > > Any suggestions? > > Thanks. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2011 Report Share Posted January 11, 2011 I grow lentils until the root is about one inch long - about four days. I toss them in salads, soups, omelets and some times just eat them as a snack. ew Sprouted Lentils I am interested in how folks here use sprouted lentils. Any suggestions? Thanks. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2011 Report Share Posted January 11, 2011 Oh I forgot about putting them in soups. They are incredibly delicious that way. Just throw a generous handful in at the table-they add marvelous taste, texture, and crunch to soup-better than croutons! In fact, if you season them and dehydrate at a low temperature, they are a good substitute for croutons. We like them raw best for soup but do try putting them in things. They are very versatile. n Rollings, PhD NJ Licensed Psychologist #4686 www.DrnRollings.com Sent from my IPod Touch > > I grow lentils until the root is about one inch long - about four days. I toss them in salads, soups, omelets and some times just eat them as a snack. > ew > > Sprouted Lentils > > I am interested in how folks here use sprouted lentils. > > Any suggestions? > > Thanks. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2011 Report Share Posted January 11, 2011 I used to make sprouted lentil soup a lot Subject: Re: Sprouted Lentils To: sproutpeople Date: Tuesday, January 11, 2011, 8:02 AM Â I grow lentils until the root is about one inch long - about four days. I toss them in salads, soups, omelets and some times just eat them as a snack. ew Sprouted Lentils I am interested in how folks here use sprouted lentils. Any suggestions? Thanks. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2011 Report Share Posted January 11, 2011 I have a nice pot of sprouted lentil and vegetable soup that I have been eating for dinner the past two nights. I also really enjoy The Sprouted Bean Rice Pot recipe of sproutpeople.org website. The Gomashio is awesome. New to me. http://sproutpeople.org/recipes/entrees/sprouted_bean_rice_pot.html > > > I grow lentils until the root is about one inch long - about four days. I toss them in salads, soups, omelets and some times just eat them as a snack. > ew > > > > > > > > > Sprouted Lentils > > > > > > I am interested in how folks here use sprouted lentils. > > Any suggestions? > > Thanks. > > Quote Link to comment Share on other sites More sharing options...
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