Organic Puy/ French Lentils For Sprouting

When sprouted, Puy lentils become more digestible and boast enhanced levels of vitamins and nutrients. They are particularly well-suited for sprouting beginners due to their ease of cultivation.

How to prepare and sprout lentils

• Rinse and soak the lentils in clean water for 5-6 hours.
• Drain and rinse and put in your terracotta sprouter or Sprouting jar out of direct sunlight.
• Rinse and drain daily.
• Sprouts should be ready within five days - or even earlier if you prefer a shorter 'tail'.
• When they are ready, spread them on a kitchen towel to let them dry out and store them in the fridge in an airtight container until you are ready to eat them.

Spicy Sprouted Lentil Soup

4 cups sprouted lentils
6 cups mineral rich vegetable broth or homemade bone broth
 Bay leaves
1/2 teaspoon cumin
1/2 teaspoon oregano
Seasoning
1 green and 1 red pepper, chopped
Large carrot, large onion, chopped
Grated cheddar for topping – to taste

Instructions:

Very simple – gently simmer all ingredients for about twenty minutes.  Remove bay leaves.
Serve topped with the grated cheese and crusty spelt bread

Nutriton and benefits of eating sprouting lentils:

• Contains vitamins A, B, C, D and E
• Also rich in calcium, iron, niacin, phosphorus,
• Protein: 25%.
• Lentils contain phytic acid, which can be difficult to digest. Sprouting neutralizes the phytic acid, which means more vitamins and minerals can be absorbed by your body as they’re digested. complex sugars responsible for intestinal gas are broken down.
• Sprouting also inactivates aflatoxins, which are potent carcinogens found in grains.
• During sprouting additional enzymes are produced during the germination process that help digestion.