Lentils, Small Black 150 G

• Lentils contain phytic acid, which can be difficult to digest. Sprouting neutralizes the phytic acid, which means more vitamins and minerals can be absorbed by your body as they’re digested.
• When you sprout lentils, you’re actually starting the germination process, which changes the composition of the lentils. Sprouting increases the amounts of vitamins and minerals in the lentils, especially B vitamins and carotene.
• Sprouting produces Vitamin C.
• Like many legumes, lentils have sugars that create intestinal gas. Sprouting helps break down some of those sugars.

Lentil Benefits:

Organic sprouted black lentils are extremely nutritious and versatile. They are an excellent source of protein, fibre, iron, magnesium and zinc. In fact, one serving offers 12g of protein, 25% of your daily iron, and 46% of your daily fibre! They have a tender texture and subtle taste.

Yield:  2 Tbsp/30 grams of dry seed yields 3 - 4 cups of sprouts 

Storage:  To prolong viability, it is best to store them in the fridge. If you store your seeds in the freezer, they’ll last indefinitely!

SPROUTING LENTILS IN A MASON JAR: 

1. In a clean mason jar with a straining lid, soak 30 grams of lentil seeds in 3" of fresh, lukewarm water at room temperature for 6-12 hours.
2. 2-3 times a day, refill the jar with fresh cool water, swirl, and drain on a 45        degree angle in a bowl or dish rack.
3. Enjoy!  Ready to eat in 3-4 days  (or to your taste) 
4. Leave them to grow for another 1/2 day after the final rinse so they absorb most of the water and pat dry on a paper towel. 
5. Store dry in an airtight container in the fridge for up to 10 days. 

Helpful tip:

If you notice hard seed after soaking, next time soak longer or use hot water 125F/50C let water cool down while soaking for 4-12hrs. Experiment with what works best.

*NOTE* You can also sprout these seeds in a tray using trays and soil.