How to Sprout Beans and Lentils at Home

The cookbook’s basic sprouting method begins with an overnight soak and then shifts from soaking 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 source considers the sprouts 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.