My newest adventure is sprouting seeds and beans. So far, I’ve attempted to sprout chia, quinoa, and lentils. Soon I’ll add alfalfa and broccoli to the mix! Seed and bean sprouts are incredibly nutritious, and are easier to digest than their raw or cooked counterparts. Lentil sprouts in particular are packed full of protein, vitamin C, and potassium.

The sprouting process is fairly simple, but does require a small amount of patience. Okay, a moderate amount of patience. I will admit I tried to eat one of my lentils that was just beginning to sprout, and until they’re fully sprouted, these guys are NOT good eats!

To sprout, soak as many lentils as you’ll eat in a bowl of water for 24 hours. Drain liquid (and any debris floating on top) and spread the lentils out on a tray. Cover with a dishtowel and rinse two times daily. Remember, anything growing needs moisture! Allow the sprouts to grow about an inch long before “harvesting” your sprouts and adding into your meals.

You can add your bean sprouts to anything- bread, pasta salad, burritos… the possibilities are endless! I chose to create a salad with mine, inspired by stir fry.

The salad

• 1 small broccoli head, shredded
• 1 carrot, finely chopped
• 1/2 cup sprouted lentils

The dressing

• 2 tbsp tahini
• 2 tbsp soy sauce (I used reduced sodium)
• 1 tbsp sriracha
• 1 tbsp apple cider vinegar
• honey, to taste (optional)

Mix dressing separately, then toss with salad ingredients. Enjoy!

~Dani