Growing lentils in water is a simple and effective method for rapidly producing edible sprouts. This process, known as sprouting, involves controlled germination that makes the nutrients within the lentil seed more bioavailable. Sprouting is a quick technique that bypasses the need for soil or sunlight for the majority of the process, yielding a crunchy, fresh food in just a few days. The method uses only moisture and air, transforming a dried legume into a living food source.
Preparation and Necessary Supplies
The process begins with selecting the appropriate supplies and high-quality lentils to ensure successful germination. A wide-mouth glass jar, such as a quart-sized mason jar, is the ideal vessel because it is easy to clean and allows for good visibility of the sprouts. To manage the rinsing and draining, the jar requires a porous lid, which can be cheesecloth or a specialized sprouting screen lid.
It is important to use whole, un-split lentils, as split varieties will not germinate; green, black, or de Puy lentils typically offer the best results. The initial step is to thoroughly rinse the lentils to remove debris, and then cover them with cool water for an initial soak lasting between 8 to 12 hours. This soaking phase hydrates the seeds, signaling the start of the germination process. After the soak, the water must be completely drained, leaving the lentils moist but not submerged.
Step-by-Step Daily Routine
Following the initial overnight soak, the routine transitions into a cycle of rinsing and draining that must be maintained consistently. Lentils should be rinsed with cool, clean water two to three times per day, ideally once in the morning and once in the evening, with a third rinse added during warmer weather. Rinsing serves the dual purpose of keeping the seeds moist and washing away metabolic byproducts that can inhibit growth.
Proper drainage immediately after rinsing is important to prevent mold and rot. The jar should be inverted and positioned at an angle, perhaps propped against a dish rack or in a bowl, to ensure all excess water escapes and air can circulate around the seeds. The lentils should be kept at a moderate room temperature, ideally between 65 and 75 degrees Fahrenheit, and away from direct sunlight, which can prematurely dry them out.
By the second day, tiny white protrusions, known as the radicle, should begin to emerge from the lentil seeds, signaling successful germination. This radicle will continue to grow, and the entire mass of lentils will expand significantly in volume. Continuing the twice-daily rinse and drain cycle maintains the balance of moisture and aeration needed for the sprouts to develop fully.
Troubleshooting Sprouting Problems
A common sign of improper care is the development of a foul smell, which indicates bacterial growth or rot caused by poor drainage. If the sprouts smell sour or unpleasant, the batch should be discarded immediately to avoid consumption of harmful bacteria. This issue can often be corrected in future batches by ensuring the jar is fully inverted after rinsing and by increasing air circulation.
Mold or fungus can appear as a fuzzy, off-white or gray growth, resulting from high humidity and insufficient air movement. This can be prevented by reducing the density of the lentils in the jar and ensuring the sprouts are not overcrowded, which limits moisture build-up. Occasionally, a white fuzz is simply tiny root hairs, but true mold will be slimy and carry an off-odor.
If the lentils fail to germinate, the problem is often related to the viability of the seeds or an insufficient initial soak. Using old or improperly stored lentils can result in a low germination rate. To correct this, always use fresh lentils specifically marked for sprouting and confirm the soaking period is at least eight hours to fully activate the seed.
Storing and Using Lentil Sprouts
Lentil sprouts are ready for harvest when the small white tail reaches approximately one-quarter to one-half inch in length, typically three to five days after the initial soak. Harvesting at this stage provides the best texture and flavor, before the sprouts develop large leaves. While longer tails are possible, they can become tough and less palatable for raw consumption.
Once the sprouts reach the desired length, they require a final, thorough rinse before storage. After the final rinse, it is essential to dry the sprouts completely to maximize their shelf life. Spreading the sprouts thinly on a clean towel or paper-lined tray for an hour allows surface moisture to evaporate.
The dried sprouts should then be stored in an airtight container in the refrigerator, often lined with a paper towel to absorb residual moisture. This keeps the sprouts fresh and crunchy for up to a week. They can be incorporated raw into salads, layered onto sandwiches, or blended into smoothies, adding a fresh, earthy flavor and a satisfying crunch.