Sprouted Beans and Lentils: Changing an Ingredient Before Cooking

The cookbook’s sprouting method changes dried beans or lentils before they are cooked or added to salads. The process begins with an overnight soak followed by repeated rinsing and draining.

After soaking, the pulses sit in a colander over a bowl, covered with a clean damp cloth and kept in indirect light. They are rinsed morning and evening until short tails appear.

The source considers sprouts ready when the tails are about 1/4 inch (1/2 cm) long. At that point they can be used immediately or refrigerated in an airtight container for up to four days.

Ingredients

• 2 cups beans or lentils
• Water for soaking and rinsing
• A colander
• A bowl or pot to catch drainage
• A clean damp dishcloth
• An airtight storage container

Method

Soak the beans or lentils overnight, drain, and rinse. 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 tails reach about 1/4 inch (1/2 cm), then use or refrigerate.