Gastronomy
How to Sprout Beans and Lentils at Home
A basic sprouting method begins with an overnight soak and then shifts to repeated rinsing, draining, and aeration.
After the first rinse, the beans or lentils sit in a colander set over a bowl, covered with a clean damp cloth and kept in indirect light. The same rinse-and-drain routine is repeated morning and evening.
The sprouts are ready when small tails reach about 1/4 inch (1/2 cm). At that point they can be used immediately or stored airtight in the refrigerator for up to four days.
Ingredients
- 2 cups beans or lentils
- Water for soaking and rinsing
- A colander
- A bowl or pot for drainage
- A clean damp dishcloth
- An airtight storage container
Method
Soak the beans or lentils overnight, drain, and rinse thoroughly. Set the colander over a bowl so air can circulate, cover with a damp cloth, and leave in indirect light. Rinse and drain morning and evening until the tails are about 1/4 inch (1/2 cm) long.