One day last week while on a mission to complete my hectic to-do-list, I had to throw together a super speedy and simple lunch to eat on the go. While rummaging through my freshly stocked fridge I found a box of organic sprouted lentils. Yes.
For those not so familiar, sprouted legumes such as lentils and mung beans are easier and quicker to cook than in the form of dried seeds. They can even be mixed into salads and eaten raw – the way I personally enjoy – such as in this recipe.
Whether dried or sprouted, lentils are loaded with proteins and fit nicely into a healthy diet. However sprouting can improve the nutritional profile of legumes such as increasing the amount of Vitamin C, B vitamins, thiamine, niacin and riboflavin compared to their seed counterparts. It also shifts legumes’ natural acidic nature to the alkaline side of the spectrum – so no more fear of lentil induced intestinal gas!
Oh and if your watching your weight, sprouted lentils also offer more caloric bang for your buck as each cup contains approximately 82 calories, which is equivalent to 2 tbsp of dried lentils (expands to roughly 1/3 cup when cooked). So go head and toss together this sweet yet tangy salad. I promise it won’t take more than 5 minutes.