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Cooked lentils are a nutritional powerhouse but raw sprouts are even healthier for you. Every lentil is a seed, a plant just waiting to sprout. Once that growth begins all the nutrients the plant needs to flourish are concentrated in the tiny sprouts. This delicious treat is so easy, fun and rewarding that if you try it once you’ll be hooked like a kid with a blue ribbon science experiment!
1 cup of dried green, black Beluga or French Du Puy lentils
1 quart mason jar with the screw top
Lots of fresh local water
A small piece of mesh screen about 4” by 4”
© Chef Michael Smith
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