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Sprouting lentils opens up the powerhouse of nutrients that is just waiting to be released. Even if you prefer to cook lentils, sprouting them ahead of time comes with its rewards. To increase the nutrients and help to decrease the gas producing effects, add a 2-4” strip of kombu during the soaking process. Sprouting neutralizes phytic acid, which if present will not allow as much calcium, magnesium, iron, copper and zinc to be absorbed during digestion.
Sprouts are easier to digest than the unsprouted version of the same food. It breaks down the seed, which may mean less work for your digestive system. If you have digestive issues or find that the raw sprouted ones don’t settle well within you, you can gently cook the sprouted lentils to see if that makes a difference. It is all about learning to listen to your body to learn what works best for you. Once sprouted they cook quickly, in as little as 15 minutes, or they can be simply rehydrated by soaking in warm water for 45 minutes (this leaves them with a delicious raw-food crunch and fresh vegetal taste).
Lentils come in different colors; brown, green, red, and many shades in between. The brown lentils which range from khaki-brown to dark black, and generally have a mild earthy flavor. The green ones range from pale green to brown in color. They have a robust, somewhat peppery flavor. And lastly the red lentils range from gold to orange to actual red, these are the sweetest and nuttiest of the lentils.
As you can see the photo to the right, I used the “greenish” lentils which will have that peppery taste, so these will be perfect in this Raw Taco recipe.
Before you start:
Rinsing and draining:
Swim lil’ lentil, swim!