I think my love affair with lentils began several years ago
when during a visit with my sister she served her oh so yummy
Lemony Lentil Soup
We have since been enjoying many delicious dishes
from stews to salads to more soups to lentil veggie cakes
and our Meatless Monday quite often features a lentil dish.
Lentil meals are also frequent onboard our sailboat.
They are the perfect provision.
Storage without refrigeration.
They provide quick and easy meals that pack a nutritious and tasty punch.
My entries into the recent Canadian Lentils Recipe Challenge
have drawn me even further in the wonderful world of these amazingly versatile legumes.
Which led me to today’s thought:
How can we enjoy lentils onboard our boat in a new way?
and then it dawned on me…
It’s like gardening in a jar.
Takes up very little room.
So I did some research on the benefits
(significantly more iron in the sprouted version)
And now I’m off to the market to find me some organic lentils…
Here’s what you will need:
*1/2 cup each Green Lentils (see Galley Kat Note below)
1/2 cup French Lentils
2 pint-sized Mason jars
2 x 4″ square of cheesecloth
The process was remarkably easy:
Rinse each lentil type and add to Mason jar
Fill the jar with filtered waster
(the lentils will swell to at least twice their size and by the time they have sprouted they will easily fill the jars)
Place cheesecloth over top and screw on the lid ring.
Put away in a cool not sunny location overnight or for at least 12 hours.
Rinse and drain water from lentils, making sure there is no residual water in the jar.
I turned the jars upside down on paper towels for 1/2 hour.
(don’t want moldy sprouts do you?)
Every 12 hours rinse and drain until the sprouts have reached your desired size.
Mine were ready on the third day.
They should keep well in the refrigerator at this point for approximately 7 days.
Here is my 5th and final offering for the Canadian Lentils recipe challenge
under the Freestyle category…
MY BIG *R.E.D. SPROUTED LENTIL SMOOTHIE
(see Galley Kat Note below)
1/2 cup sprouted lentils
2 cups carrot juice
2-3 cooked beets
1/4 cup plain yogurt
1-2 tbsp fresh ginger, grated
(Hemp Hearts, Maca powder, protein powder-optional)
Place all in blender and process at high speed untill all is liquified.
Galley Kat Notes:
*I found that the French Lentils added a more subtle flavour
than the green, although both had a very pleasant taste.
** R.E.D. is the name of our sailboat