Sprouting lentils increases their nutrient availability and makes them easier to digest. This recipe focuses on the sprouting process with salt.

Makes: Approximately 2 cups of sprouted lentils from 1/2 cup dry lentils

Preparation Time: 10 hours to soak plus 2-5 days for sprouting time
For the GAPS Method it is advised to cook after sprouting and this increases the ease of digestion.
The lentils must be whole, not split, for sprouting success.

Ingredients:
1/2 cup (approx. 100g) whole green lentils
1/4 – 1/2 teaspoon fine sea salt or Himalayan pink salt (to taste)
Filtered or spring water (for soaking and rinsing)
Equipment:
About a 1-litre wide-mouth glass jar
Sprouting lid or cheesecloth/mesh secured with a rubber band
Bowl for draining
Instructions:
Part 1: Soaking the Lentils
Rinse Lentils: Place the 1/2 cup of green lentils in the glass jar. Rinse them thoroughly under cool running filtered water. Swirl them around and pour out the water until it runs clear.
Soak: Fill the jar with enough filtered water to cover the lentils by about 2-3 5-7 cm or 2-3 inches as the lentils will expand.
Soak Time: Let the lentils soak at room temperature for 8-12 hours, or overnight.
Part 2: Sprouting the Lentils
Drain and Rinse: After the soaking period, drain the water completely from the jar. If using a sprouting lid, simply invert the jar over a sink. If using cheesecloth, carefully pour out the water.
First Rinse: Rinse the lentils again with fresh, cool filtered water. Swirl them around gently, then drain thoroughly. It’s crucial that as much water as possible drains out.

Position for Sprouting: You can buy sprouting kits with jars and a support to hold them at an angle upside down with a metal grid inside a separate lid that holds the grate in place. Place the jar upside down at an angle for good air circulation and drainage. This prevents them from sitting in stagnant water, which can lead to mould.

Rinse and Drain Every Day: For the next 2-3 days or longer as required. You will need to rinse and drain the lentils 1-2 times a day (morning, afternoon or evening).

Each time:
Add fresh, cool filtered water to the jar.
Swirl the lentils.
Drain completely.
Reposition the jar for drainage and air circulation.

Observe Sprout Growth: You will start to see tiny white tails emerging from the lentils, usually after 1-2 days of rinsing. Continue rinsing until the sprouts are about 1/4 to 1/2 inch long (0.5-1 cm). This typically takes 2-4 days in total after the initial soak. They are ready when they have visible sprouts but are still crunchy.

These can be cooked and service with other food or eaten on their own. Many people will eat them uncooked but this is not recommended by the GAPS method or Ayurveda. They are harder to digest uncooked. This small loss of probiotics is not a but issue.

Storage: Store the salted sprouted lentils in an airtight container in the refrigerator. They are best consumed within 3-5 days. Ensure they are as dry as possible before storing to prolong their freshness.
Uses: Enjoy your sprouted lentils raw in salads, on sandwiches or wraps, or simply as a nutritious snack.