Crispy, juicy sprouts mixed with aromatic immune boosting spices and herbs. This sprout salad is great by itself, over a green leafy salad or mixed with rice. Bean and lentil sprouts are a perfect way to add more protein to your diet. What’s better is that it’s very easy to digest so you don’t feel tired after eating, but actually energized. You can always find me munching on snacks like these before an intense workout because they keep me full but not heavy. If you have never sprouted before, have no fear! It’s really simple, all you have to do is soak and rinse. I’ll give you a break down of how this is done easily and efficiently.
Seasons are changing and so I also wanted to make sure to put in all those ingredients that are known for boosting your immune system. This is a crucial time for our bodies to adjust, we can make it easier by giving our bodies an abundance of fresh organic produce wherever possible! I am always trying new quick and easy ways to add more “living foods” to my diet, food that is alive makes me feel more alive. Food gives us energy and life-force to do the things we love to do all day long. I need meals that are going to repair my muscles after a long workout so I can get on with life!
How To Sprout Beans and Lentils Easily and Efficiently
Step 1: Soak for 8-12 hours
Step 2: Rinse & Drain 2-3x per day
Step 3: Be Patient for 3-5 days until you see tails like this!
Sample Sprout Schedule
- Friday Morning: Soak your beans and lentils in a glass bowl preferably with pure water.
- Friday Night: About 8 hours later give or take, pour beans and lentils into a strainer and Rinse. Put the strainer on top of the bowl that the beans and lentils were in previously. Cover with dish towel.
- Saturday Morning: Rinse for 15 seconds
- Saturday Afternoon: Optional Rinse
- Saturday Night: Rinse for 15 seconds
- Sunday Morning: Rinse for 15 seconds
- Sunday Afternoon: Make this super easy sprout salad or add them to your your own salad recipe.
Generally most beans and lentils need about 8-12 hours of submerge soak time. Once they are done soaking I put them in a strainer, give em’ a rinse and put the strainer over a bowl, and cover with a towel. Many people I know use a mason jar with a strainer lid. This method works well but I haven’t had an issue with a good old strainer and a bowl and so I haven’t had a reason to buy anything extra.
Sprouting is really easy once you get the hang of it if you have any other questions you can always ask me or you can head over to sproutpeople.org which is my go to sprouting resource.
- 1/4 cup dried french lentils
- 1/4 cup dried mung beans
- 1 cup cherry tomatoes ; halved
- 1/2 cup shallot ; diced
- 1 in. ginger; grated
- 3 cloves garlic; minced
- 1/2 lemon; juiced
- 1 tbsp fresh basil; chopped
- 2 tbsp sesame oil
- 1/2 tbsp apple cider vinegar
- dash of salt and pepper
- Put the mung beans and french lentils in a large glass mixing bowl and submerge with water, soak for 8-12 hours.
- Transfer the beans and lentils into a strainer to drain and rinse. Put the strainer on top of the bowl and cover with a dish towel. Rinse 2-3 times per day.
- *You can also use a mason jar with a sprouting lid if you prefer.
- Cut everything up and mix it all together with the mung beans and french lentils.
- This salad gets better the next day as all the flavors meld together and can be refrigerated for up to 1 week.
- Don't expose your sprouts to sunlight.
- Rinse well to prevent molding.
- Don't let your sprouts sit without drainage as they could start to ferment and or mold.