Organic sprouting lentils are one of the most accessible and nutritious sprouts you can grow at home. They sprout quickly and are full of bioavailable protein, iron, copper and micronutrients—a nutritional powerhouse. Sprouting lentils differ from ordinary organic ones as they are living raw. We test they germinate in-house using our eco-sprouting kit. They taste great fresh, in a stirfry or cooked into sprouted lentil dahl.
Lentils are the oldest pulse known to man. Thought to have originated near the East or Mediterranean area. Prehistoric evidence dating back to Ancient Egypt, Romans and Hebrews shows how these societies cultivated, processed and thrived on these protein-rich gems. Back in those days, the humble lentil received royal preparation. Hulling, peeling, sprouting, fermenting and cooking were used for taste and nutrition. Parts of these traditions survived in eastern cultures, such as Indian dosas.
At this point, it’s time to introduce the Naked Red Lentil variety. Our living Red Lentils have lost their peel and are ready to sprout after their initial embarrassment. Naked lentil sprouts last much longer in the fridge, so our organic sprouting lentils save you the time and effort of peeling them.
The organic lentil peel contains anti-nutrients
The peel is a rich source of anti-nutrient such as phytic acid, enzyme inhibitors, tannins and indigestible fibres. All of which reduce nutrient absorption. Sprouting naked lentils reduces anti-nutrients and increases amino acids, B vitamins, folate and vitamins A, C and E. In addition, their inherent iron, copper and zinc become much more bio-available too.
Why cook organic sprouting lentils?
Organic sprouted and cooked naked lentils are among the highest sources of highly digestible plant protein and iron. While sprouting breaks down many anti-nutrients, cooking is the only way to remove the heat-sensitive ones, such as protein-blocking enzyme inhibitors. The combination further improves the biological value of the lentil protein and minerals.
For this reason, we recommend eating most of your naked lentil sprouts cooked for maximum nourishment. Then, use small amounts as raw lentil sprouts for garnishing. Remember, anti-nutrients harmful properties are dose-dependent – that is, they are highly beneficial in small – not large quantities!
